Pomegranate lentil crunch salad

Ready-cooked lentils become a fresh salad with cucumber, pomegranate and walnuts. Add the nuts last to keep their texture.

This recipe has not been kitchen-tested.

This is an original ArmenianFood.Delivery brand concept. It has no ancient provenance. It has not been kitchen-tested, and exclusivity is not guaranteed.

Prep: 20 min · Cook: 0 min · Serves: 4

Ingredients

• 400 g — cooked lentils, drained
• 150 g — pomegranate seeds
• 200 g — cucumber
• 60 g — walnuts, chopped
• 25 g — parsley, washed
• 25 ml — olive oil
• 25 ml — lemon juice
• 3 g — ground sumac
• 3 g — salt

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Rinse and drain cooked lentils. Dice cucumber and chop parsley; whisk oil, lemon, sumac and salt. Toss with lentils and pomegranate seeds, adding chopped walnuts just before serving.
3. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Walnuts (tree nuts)
• Check all prepared-product labels and shared-equipment cross-contact; this is not an exhaustive allergen guarantee.

Cook’s notes

• Times are estimates; pan size, oven and ingredient temperature change the result. These editorial drafts have not been kitchen-tested.