For me, pomegranate is one of the fruits with the most beautiful colors. I love the unique, intense red. It is also impressive to see how many seeds fit into one single pomegranate. The season for pomegranate in Morocco starts in autumn and ends during the winter. Pomegranate is native from Iran to the Himalayas in northern India and was cultivated and naturalized over the whole Mediterranean region since ancient times. It is widely cultivated throughout India and the drier parts of southeast Asia, Malaya, the East Indies, and tropical Africa. The seeds are sweet in taste, crisp, and juicy. Perfect to make a pomegranate salad with lentils.
Did you know that pomegranate has impressive anti-inflammatory effects that help to prevent serious diseases such as certain types of cancer, type 2 diabetes, and Alzheimer’s disease? Besides, it is full of nutrients such as vitamins C and K. So you see, there are good reasons to eat a pomegranate.
The classic way to enjoy pomegranate is to eat the raw seeds, but also pomegranate juice is popular. I decided, however, to create a nutritious salad with the precious pomegranate seeds. In combination with brown lentils, lemon, fresh ginger, and mint, I have turned the pomegranate into a real power salad. This salad goes well as a side dish with any main course but it can be also enjoyed with some bread as a light lunch. Are you looking for more interesting salad recipes? Then try also my fennel and beetroot salad!
- 250g brown lentils
- 1 pomegranate
- 3 tablespoons olive oil
- 1 lemon, juice and zests
- 1 teaspoon fresh grated ginger
- salt, about 1 teaspoon
- black pepper, about ½ teaspoon
- 2 tablespoons fresh mint
- First of all, clean the lentils. Remove little stones and wash them. Then, bring the lentils in unsalted water to boil. Cook the lentils for about 30-40 minutes until they are soft but not mushy. Finally, drain the lentils well and put them into a bowl.
- Now, quarter the pomegranate and take the seeds carefully out with your fingers. Add the seeds to the cooled down lentils.
- Afterward, grate the lemon peel into zests, and add them to the salad. Next, prepare the marinade. Mix the olive oil with the lemon juice, and season the marinade with salt and pepper. Pour the marinade over the salad and give it a nice stir.
- Finally, chop the fresh mint finely and add it together with the grated ginger to the salad. Mix the salad once more and taste it!