A refreshing salad in which boiled green lentils meet fresh vegetables, mint, and pomegranate molasses. Served cold, this recipe is enjoyed at picnic tables and for light meals.
Boil the green lentils in plenty of water until tender but still holding their shape, then drain and let cool.
Chop the red onion, tomato, cucumber and fresh mint and place in a large bowl.
Add the cooled lentils over the vegetables, drizzle with olive oil and pomegranate molasses, add salt, and mix gently.
Important: Don't overcook the lentils while boiling so the grains stay firm without falling apart, otherwise the salad may turn mushy. Contains no allergen.
If you prepare the salad half an hour before serving and let it rest in the refrigerator, the flavors blend together better.
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