A refreshing salad of cooked green lentils tossed with fresh vegetables, mint and pomegranate molasses. Served cold, it is a favorite for picnics and light meals.
Boil the green lentils in plenty of water until tender but still intact. Drain and let them cool.
Finely chop the red onion, dice the tomato and cucumber, and chop the fresh mint. Put them in a large bowl.
Add the cooled lentils to the vegetables. Drizzle with olive oil and pomegranate molasses, add the salt and toss gently.
Important: Do not overcook the lentils; they should stay intact and firm, or the salad can become mushy. No allergens are listed.
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