Lentil tabbouleh salad with pomegranates

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lentil tabbouleh salad with pomegranates

This recipe is a fusion of some of my favorite foods. I have long been a big fan of French de Puy lentils, also known as “poor man’s caviar.” These earthy morsels hold their shape and don’t get blown out when cooked, like most lentils. While a bit of an unusual combination, De Puy lentils make a good foundation to carry traditional Middle Eastern tabbouleh ingredients: tomatoes, cucumbers, parsley, mint, lemon, feta cheese and a great olive oil. I switch it up a bit by adding a splash of pomegranate molasses and pomegranate seeds just because pomegranates are in season, and they add a fresh pop of flavor to the earthy lentils.

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