Warm Lentil Salad With Kale And Pomegranate Recipe

Name: Warm Lentil Salad With Kale And Pomegranate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp extra virgin olive oil; 1 1/4 cup lentils (8 ounces), rinsed; 1/2 onion diced; 3 clove of garlic, diced; 1 sprig of thyme; 1 sprig of parsley; 2 shallots, minced; 4 tbsp of sherry vinegar; 4 tbsp of extra virgin olive oil; 1 pomegranate, seeded; 6 to 8 kale leaves (I use dinosaur), sliced into thin ribbons (as thin as possible); 1 salt to taste; 1 pepper to taste; 1 small bunch of chives or a couple of scallions, thinly sliced

Servings: persons

1 tbsp extra virgin olive oil
1 1/4 cup lentils (8 ounces), rinsed
1/2 onion diced
3 clove of garlic, diced
1 sprig of thyme
1 sprig of parsley
2 shallots, minced
4 tbsp of sherry vinegar
4 tbsp of extra virgin olive oil
1 pomegranate, seeded
6 to 8 kale leaves (I use dinosaur), sliced into thin ribbons (as thin as possible)
1 salt to taste
1 pepper to taste
1 small bunch of chives or a couple of scallions, thinly sliced

1
Lightly coat the bottom of a medium saucepan with olive oil and heat over a medium high flame.
2
Add onion and garlic, and saute' about 3 minutes or until fragrant and translucent.
3
Add lentils, herbs, and a pinch of salt.
4
Cover with water.
5
Simmer about 25 minutes or until lentils are done.
6
Discard the herb stems and drain any excess water.
7
In a separate bowl combine shallots, vinegar, and oil, and season to taste with salt and pepper.
8
Whisk all ingredients together and then pour the dressing over the warm lentils.
9
Stir in kale ribbons and pomegranate seeds.
10
Serve at room temperature.
11
Garnish with chives or scallions.
12
*This recipe makes about 6 3/4 cups.
13
*

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tbsp extra virgin olive oil, 1 1/4 cup lentils (8 ounces), rinsed, 1/2 onion diced, 3 clove of garlic, diced, and more.

Yes, Warm Lentil Salad With Kale And Pomegranate falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Lentil Salad With Kale And Pomegranate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions