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Pomme de Granada

Lentil & pomegranate salad

 

Brown lentils (cooked and cooled)

Pomegranate seeds

Red, green and yellow capsicum (cut into small chunks)

Mint (roughly chopped) - essential

Parsley and basil (roughly chopped) - optional

Olive oil

Lemon juice (or raspberry vinegar)

Salt and pepper

 

Mix lentils, pomegranate, capsicum and herbs.

Dress with oil and lemon juice.

Season with salt and pepper.

 

Eat and enjoy. Keeps in the fridge for days.

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Uploaded on November 25, 2005