Oriental Lentil Salad

Ingredients

• 300 g red lentils
• 600 ml Vegetable Broth
• 1 bay leaf
• 1 Red Onion
• 1 Pomegranate
• 2 small apples
• 0.5 lemon (juice)
• 2 thyme sprigs
• 1 handful parsley
• 2 tbsp Apple cider vinegar
• 1 tsp agave syrup
• Salt
• black pepper (ground fresh)
• 4 tbsp olive oil (40 ml)

Instructions

1. 1.

   Rinse lentils in a sieve and pour boiling broth over them. Add the bay leaf. Simmer on low heat for about 40 minutes (or as directed on the package) until tender yet slightly firm. Drain and let cool, then remove the bay leaf.

2. 2.

   Peel the onion and slice into thin strips. Halve the pomegranate and release the seeds. Wash the apples, quarter them, remove cores and cut into small sticks or grate roughly. Mix with 1-2 tbsp lemon juice. Rinse thyme, shake dry and set aside a few small sprigs for garnish; strip leaves from stems. Rinse parsley, shake dry and chop the leaves.

3. 3.

   Whisk vinegar with agave syrup, remaining lemon juice, salt, pepper and oil. Combine lentils with onion strips, pomegranate seeds, apples and thyme. Fold in the dressing and let the salad rest for at least 30 minutes. Taste the Oriental Lentil Salad, fold in parsley and serve.