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.
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.
Cook the lentils until just tender, not mushy — they should hold their shape so the salad stays light.