Lentil Salad with Pomegranate and Walnuts

By DreiFromBK

Ingredients

• 1 cup lentils, picked over and rinsed
• Salt and pepper
• 2 cups water
• 2 cups low-sodium chicken broth
• 5 garlic cloves, lightly crushed
• 1 bay leaf
• 5 tablespoons extra-virgin olive oil
• 3 tablespoons lemon juice
• 1 shallot, minced
• 1/4 cup chopped fresh cilantro
• 1/3 cup walnuts, toasted and chopped coarse
• 1/3 cup pomegranate seeds

Details

Servings 4
Adapted from cooksillustrated.com

Preparation

Step 1

1. Place lentils and 1 teaspoon salt in bowl. Cover with 4 cups warm (about 110 degrees) water and soak for 1 hour. Drain well. (Drained lentils can be refrigerated for up to 2 days before cooking.)

2. Adjust oven rack to middle position and heat oven to 325 degrees. Place drained lentils, water, chicken broth, garlic, bay leaf, and ½ teaspoon salt in medium saucepan. Cover and bake in oven until lentils are tender but remain intact, 40 to 60 minutes. While lentils are in oven, whisk oil and lemon juice together in large bowl.

3. Drain lentils well; remove and discard garlic and bay leaf. Add drained lentils, shallot, cilantro, half of walnuts, and half of pomegranate seeds to dressing and toss to combine. Season with salt and pepper to taste. Transfer to serving dish, sprinkle with remaining walnuts and pomegranate seeds, and serve.