Lentil and Pomegranate Salad
Pomegrantes are really a great superfood, why because they can reduce macrophage oxidative stress, free radicals, lipid peroxidation and pomegranate juice may have cancer-chemopreventive as well as cancer-chemotherapeutic effects against prostate cancer in humans!
250g Green or Puy Lentils
1 large bunch of parsley chopped
1 large bunch of mint chopped
Seeds of 1 pomegranate
1 tablespoon of preserved lemon peel
Juice of half a lemon
1 garlic clove chopped
3 tbsp of extra virgin olive oil
-Cook the lentils in 750ml of water. Be careful not to over cook: the lentils should be tender but not broken or mushy.
-Drain the lentils and place in a large bowl. Add the parsley, mint, pomegranate seeds, chopped preserved lemon peel and juice, garlic and three tablespoons of olive oil.
-Season with a little salt and freshly ground pepper.
-Mix until combined.
To remove the pomegranate seeds, cut it into quarters. Hold the flesh over a bowl of water and scoop out the red seeds and drop into the bowl of water. Any bits of skin still stuck to the seeds will float to the top and seeds will sink to the bottom.
Let the lentils cool down before mixing through the herbs as they will wilt.
- add almonds and feta
- add pistachios, peeled and chopped
- serve with meat/fish of your choice on the sideSource
Author: Rita Seano
Book: Vegan in 7 Delicious planReferences