Green Lentil Salad

Serves 3 servings     adjust servings



    • 1 1/2 cups green lentils
    • 3-4 cups water
    • 1/2 red onion thinly sliced
    • 3 green onions chopped
    • 2 cups baby spinach chopped
    • 1/3 cup flat leaf parsley chopped
    • 1/3 cilantro chopped


    • 3 T olive oil
    • 1/2 tsp paprika
    • 3 T balsamic vinegar
    • 2 T pomegranate molasses
    • 1 heaping tsp sumac
    • salt to taste


    1. After you wash/rinse lentils place in a large cooking pot, cover with water and bring to boil.
    2. Once it starts boiling, turn the heat down to simmer and cook until tender/soft (add more water if needed), for about 30 minutes or more.
    3. Drain lentils and set aside to cool. 
    4. Meanwhile, in a large mixing bowl, combine sliced red onions, parsley, cilantro, spinach, green onions. 
    5. To this mixture add cooked lentils. 
    6. Now prepare the dressing by combining pomegranate molasses, sumac, salt, paprika and extra virgin Olive Oil.  
    7. Mix well, drizzle over lentils and greens mixture and toss them well.
    8. Keep refrigerated for an hour or two before serving.


    Recipe Notes

    I find that this gets better the next day after the flavors have time to marinate. Enjoy!

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