Brown Lentil Salad
Chef Noor tosses boiled brown lentils with lettuce, parsley, mint, tomato, cucumber and colourful peppers, seasons them with salt, black pepper, cumin and a hint of cinnamon, then dresses everything in olive oil and lemon and tops it with pomegranate, toasted bread and a drizzle of pomegranate molasses.
A hearty salad combining boiled brown lentils with fresh vegetables and herbs in a lemon-and-cumin dressing. Pomegranate seeds and toasted bread on top add crunch and a light sweetness, making it a complete dish rich in plant protein.
How to Prepare
Boil the brown lentils until just tender, then drain and cool.
Chop the lettuce, parsley, mint, tomato, cucumber and peppers and place in a bowl with the lentils.
Season with salt, black pepper, cumin and a pinch of cinnamon.
Dress with olive oil and lemon juice and toss well.
Top with pomegranate seeds, toasted bread and a drizzle of pomegranate molasses, and serve.
Made it? Rate this recipe
Cook the lentils until just tender, not mushy — they should hold their shape so the salad stays light.
Ingredient Swaps
Swap the brown lentils for green lentils or boiled chickpeas.
Add crumbled feta for anyone who likes a creamy, salty touch.
Replace the pomegranate molasses with extra lemon juice if unavailable.
Common Questions
How do I boil the lentils without them falling apart?
Simmer gently until tender but still holding shape, and avoid overcooking.
When do I add the dressing and bread?
Add them just before serving so the salad stays crunchy and the bread keeps its texture.
Can I make it ahead?
Boil the lentils and chop the vegetables in advance, then toss with the dressing at serving.
Is it served cold?
Yes, serve it cold or at room temperature as a light main or side.
How do I store it?
Keep it a day in the fridge without the bread, adding the bread at serving.
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