Salad-e Adas (Persian Lentil, Walnut and Pomegranate Salad)
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Ingredients
- 250 g green lentils
- 60 g walnuts, roughly chopped
- 4 tbsp pomegranate seeds
- 30 g fresh flat-leaf parsley, chopped
- 0.5 red onion, diced
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1 tbsp pomegranate molasses
Nutrition (per serving)
- Calories
- 429 kcal
- Protein
- 18.1 g
- Carbohydrate
- 38.3 g
- of which sugars
- 7.4 g
- Fat
- 21.9 g
- of which saturates
- 2.6 g
- Fibre
- 7.8 g
- Salt
- 0.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the green lentils in boiling water for 20-25 minutes until tender but still holding their shape, then drain and cool slightly.
- 2
Whisk the lemon juice, olive oil and pomegranate molasses together, season with salt and pepper.
- 3
Toss the warm lentils with the dressing, red onion and parsley.
- 4
Scatter over the walnuts and pomegranate seeds.
- 5
Serve warm or at room temperature.
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