Lentil and Pomegranate Salad

Ingredients

• • 300 g green lentils (or Puy)
• • 1 pomegranate (or 150 g ready seeds)
• • 1 small red onion
• • 1 bunch flat-leaf parsley
• • ½ bunch coriander
• • A few mint leaves (optional but excellent)
• • Juice of 1 lemon
• • 4 tbsp olive oil (if allowed in your fast)
• • 1 tsp ground cumin
• • Salt and pepper
• • Optional: a few toasted walnuts or pine nuts

Method

1. Rinse the lentils and put them in a pot of unsalted cold water.
2. Cook ~20-25 minutes, until tender but still firm (not mushy).
3. Drain and let cool completely.
4. Cut the pomegranate in half, hold it over a bowl and tap the skin with a wooden spoon to release the seeds; remove the white membranes.
5. Finely chop the red onion; chop the parsley, coriander and, optionally, the mint.
6. In a large bowl, mix the lemon juice, olive oil, cumin, salt and pepper.
7. Add the cooled lentils, the herbs, the onion and the pomegranate seeds; mix gently.
8. Adjust the seasoning and let rest 30 minutes before serving, so the flavours harmonise.

Source: adapted from the Orthodox Parish of the Annunciation (Angers).