Lentil salad with Gremolata

Name: Lentil salad with Gremolata
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 small pomegranates; 250 g Lenses (e.g. black Belugalin lenses); 1 Organic Lemon; 1 collar Parsley; 2 Onions; 2 Garlic cloves; 7 TABLESPOONS Oil; 1 TEASPOON ground cumin; 1 TEASPOON ground cilantro; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 small pomegranates
250 g Lenses (e.g. black Belugalin lenses)
1 Organic Lemon
1 collar Parsley
2 Onions
2 Garlic cloves
7 TABLESPOONS Oil
1 TEASPOON ground cumin
1 TEASPOON ground cilantro
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Wash the pomegranates, grate them dry and cut them in half. Hollow out the pomegranate halves using a teaspoon and a small, pointed knife. Collect or loosen the seeds from the flesh of the pomegranates. Cover half the seeds and use them for other purposes. Cover and chill pomegranate halves
2
Prepare lentils in boiling water according to package instructions, pour into a sieve and rinse under cold water. Wash lemon hot, grate dry and peel lemon zest (or peel thinly with a peeler and cut into fine strips). Halve the lemon and squeeze it. Wash parsley, shake dry. Pluck the leaves from the stalks and chop finely. Peel onions and garlic and chop finely
3
Heat the oil in a pot. Steam cumin, coriander, onions and garlic for 1-2 minutes, remove from heat and let cool. Season lemon juice with salt, pepper and some sugar, stir into the onion-oil mixture. Mix with lentils, parsley, pomegranate seeds and lemon peel, let marinate for about 20 minutes
4
Season salad again, arrange in the pomegranate halves and serve