An aromatic room-temperature salad with Middle Eastern influences

This vibrant salad showcases red lentils in a Mediterranean-style preparation, with warm spices balanced by fresh herbs and a bright lemon dressing. It's substantial enough to serve as a main course yet elegant enough for entertaining.

Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Difficulty: Easy | Serves: 6

For the Spiced Lentils:

• 1 1/2 cups red lentils, rinsed (300g)
• 3 cups water (720ml)
• 1 teaspoon salt (5ml)
• 1 bay leaf
• 1/2 teaspoon ground cinnamon (2.5ml)
• 1/2 teaspoon ground allspice (2.5ml)

For the Dressing:

• 1/3 cup extra virgin olive oil (80ml)
• 1/4 cup lemon juice (60ml)
• 2 tablespoons pomegranate molasses (30ml)
• 1 tablespoon honey (15ml)
• 2 cloves garlic, minced
• 1 teaspoon ground sumac (5ml)
• 1/2 teaspoon salt (2.5ml)
• 1/4 teaspoon black pepper (1.25ml)

For the Salad:

• 1/2 cup fresh dill, chopped (30g)
• 1/2 cup fresh parsley, chopped (30g)
• 1/4 cup fresh mint, chopped (15g)
• 1/4 cup green onions, sliced (30g)
• 1/2 cup cherry tomatoes, halved (75g)
• 1/2 cup kalamata olives, pitted and chopped (75g)
• 1/3 cup toasted walnuts, chopped (40g)
• 1/4 cup pomegranate seeds (optional)

Instructions

Cook Lentils:

1. Simmer with spices: Combine lentils, water, salt, bay leaf, cinnamon, and allspice in saucepan. Bring to boil, reduce heat, simmer 12-15 minutes until tender.
2. Cool completely: Drain well, remove bay leaf, and cool to room temperature.

Make Dressing:

3. Whisk dressing: Combine all dressing ingredients in bowl and whisk until well combined.

Assemble Salad:

4. Combine herbs: In large bowl, combine dill, parsley, mint, and green onions.
5. Add components: Add cooled lentils, cherry tomatoes, olives, and walnuts.
6. Dress and toss: Pour dressing over salad and toss gently to combine.
7. Rest and serve: Let sit 15 minutes for flavors to meld. Garnish with pomegranate seeds if using.

Nutrition Information (per serving)

• Calories: 285
• Protein: 12g
• Carbohydrates: 26g
• Fat: 16g
• Fiber: 6g

Tips & Substitutions

• Pomegranate molasses: Essential for authentic flavor; available at Middle Eastern markets
• Nut alternatives: Use toasted pine nuts or almonds instead of walnuts
• Make-ahead: Best made 2-4 hours ahead; add fresh herbs just before serving
• Serving suggestions: Great as side dish for grilled meats or as light lunch
• Spice variations: Add 1/4 teaspoon ground cardamom for additional warmth