Middle Eastern · Salad

Lentil Slaw in pomegranate and mint

This Middle Eastern Slaw leans on pomegranate and mint to do the heavy lifting. We slow-cook the Lentil for real depth, then bring it together in one pan.

4.7 from 315 cooks

Prep25 min

Cook75 min

Serves4

LevelAdvanced

Members' recipe

Ingredients

300gdried lentils
2 tbspolive oil
4 clovesgarlic
1 tspsea salt
a handfulsumac

Method

Prep everything first: chop the aromatics, measure the pomegranate and mint elements, and pat the lentil dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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