Hi ! I am actually at my dad’s house in the Tuscan countryside in Italy. He brought home a handful of beautiful pomegranates that he picked in the garden and I’ve been thinking about how to use them for a while 🙂
This is a very quick, delicious vegan and organic salad inspired by the colours of Autumn. It’s also full of nutrients : the lentils are a good source of proteins and are also packed with iron, potassium and phosphorous. Parsley is full of vitamins, and pomegranate seeds are a source of Vitamin C and of anti-oxidants. Not to mention their gorgeous red colour !
400 gr of small brown lentils (in this case, the local variety from Maremma)
seeds of a medium pomegranate
a good bunch of parsley
1 small shallot, finely minced
extra-virgin olive oil
sea salt, black pepper
Cook the lentils with some fresh herbs (I used rosemary and sage) for about 15 minutes. They have to remain crunchy ! Let them cool down.
Remove the seeds of the pomegranate. If you want to learn how to do that quickly, check this video out !
Finely chop the parsley and the shallot.
Mix all the ingredients in a bowl and add olive oil, salt and pepper to taste. Garnish with fresh sprouts, hemp seeds and some more parsley.
If possible, eat in the sun !