Lentil and carrot salad


 - 1 cup lentils
 - 3 carrots
 - 1-2 garlic cloves
 - bay leaf
 - coriander
 - lemon juice
 - 2-3 Tablespoons pomegranate molasses
 - extra virgin olive oil
 - salt and pepper to taste

 Pick and wash the lentils then cover them with cold water, add a bay leaf and boil for about 20 minutes (depending on the variety). Drain and discard bay leaf. Meanwhile steam the cut carrots for 5-7 minutes. In a medium bowl combine drained lentils with carrots and add the dressing you made form the mashed garlic, lemon juice, pomegranate molasses, e.v.o.o., salt, pepper and chopped coriander. Serves 2 as a main dish. All quantities are adjustable to taste.

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