Winter Lentil Salad with Carrots and Pomegranate
Recipe for a nourishing winter lentil salad that's vegetarian or vegan and gluten free.
It's almost 2016!!! All over the world people celebrate the end of another year and the start of a new one with certain foods. Here in the US black eyed peas and of course Champagne are popular on December 31st. But in Italy, lentils are often the dish of choice. I knew I loved Italy! Lentils are one of my very favorite plant based proteins, so you will almost always find some lentil soup or lentil salad in my fridge. French green lentils work best in salads as they hold their shape well. Italians believe the coin shaped legume brings prosperity in the new year. They serve lentils with sausage on New Year's Eve, but I whipped up a winter lentil salad for lunch today instead.
I added ingredients I had in my refrigerator: rainbow carrots and pomegranate arils, but this would be so delicious with roasted beets, persimmon, pear, tangerine slices, fennel shavings...
Sometimes I eat my lentil salads straight from the bowl (like when I'm ravenous after a workout!) and sometimes I lighten them up by eating over greens. This recipe is a great end of year detox dish loaded with nourishing ingredients you can feel great about. I added some ground turmeric to the dressing for an extra nutrition boost.
Winter Lentil Salad printer friendly recipe
By Yummy Mummy Kitchen
Published 12/30/2015
Nourishing winter lentil salad. Ingredients1 cup green lentils, rinsed and picked over 2 tablespoons extra virgin olive oil2 tablespoons apple cider or champagne vinegar1 tablespoon Dijon mustard2 tablespoons orange juice1/2 teaspoon dried turmeric1/4 cup chopped parsley 1 cup thinly sliced carrots 1/2 cup pomegranate arils 1/4 cup feta cheese crumbles InstructionsSimmer lentils in a pot of water until tender, but not mushy, about 30-40 minutes. Drain and rinse with cold water. Meanwhile, whisk together the olive oil, vinegar, mustard, orange juice and turmeric. In your serving bowl, toss together the cooked lentils, dressing, parsley, carrots, and pomegranate. *vegan option: omit the cheese
Yield: Makes about 3 cups
Prep Time: 5 mins. Cook time: 40 mins.
Total time: 45 mins.
Tags: lentil salad, lentils, healthy, vegetarian, vegan, gluten free, winter, fall
It's almost 2016!!! All over the world people celebrate the end of another year and the start of a new one with certain foods. Here in the US black eyed peas and of course Champagne are popular on December 31st. But in Italy, lentils are often the dish of choice. I knew I loved Italy! Lentils are one of my very favorite plant based proteins, so you will almost always find some lentil soup or lentil salad in my fridge. French green lentils work best in salads as they hold their shape well. Italians believe the coin shaped legume brings prosperity in the new year. They serve lentils with sausage on New Year's Eve, but I whipped up a winter lentil salad for lunch today instead. 
I added ingredients I had in my refrigerator: rainbow carrots and pomegranate arils, but this would be so delicious with roasted beets, persimmon, pear, tangerine slices, fennel shavings...
Sometimes I eat my lentil salads straight from the bowl (like when I'm ravenous after a workout!) and sometimes I lighten them up by eating over greens. This recipe is a great end of year detox dish loaded with nourishing ingredients you can feel great about. I added some ground turmeric to the dressing for an extra nutrition boost. Winter Lentil Salad printer friendly recipe
By Yummy Mummy Kitchen
Published 12/30/2015
Nourishing winter lentil salad. Ingredients1 cup green lentils, rinsed and picked over 2 tablespoons extra virgin olive oil2 tablespoons apple cider or champagne vinegar1 tablespoon Dijon mustard2 tablespoons orange juice1/2 teaspoon dried turmeric1/4 cup chopped parsley 1 cup thinly sliced carrots 1/2 cup pomegranate arils 1/4 cup feta cheese crumbles InstructionsSimmer lentils in a pot of water until tender, but not mushy, about 30-40 minutes. Drain and rinse with cold water. Meanwhile, whisk together the olive oil, vinegar, mustard, orange juice and turmeric. In your serving bowl, toss together the cooked lentils, dressing, parsley, carrots, and pomegranate. *vegan option: omit the cheese
Yield: Makes about 3 cups
Prep Time: 5 mins. Cook time: 40 mins.
Total time: 45 mins.
Tags: lentil salad, lentils, healthy, vegetarian, vegan, gluten free, winter, fall
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