Il Cerqueto Lentils from Onano

Recipe: Oriental lentil salad with pomegranate and mint

Ingredients:

• 1 cup of green or brown lentils
• 3 cups of water
• 1/4 cup of olive oil
• 1/4 cup of lemon juice
• 1 glove of garlic chopped
• 1 teaspoon of cumin
• 1 teaspoon coriander
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 pomegranate, seeds removed
• 1/2 cup of fresh mint, chopped
• 1/2 cup of fresh pasley, chopped
• 1/4 cup of red onions, chopped

Recipe:

1. Rinse the lentils in a colander and bring to a boil in a saucepan of water. Reduce the heat and simmer, covered, for 20 to 25 minutes until the lentils are tender. Drain and let cool.
2. In a small bowl, combine olive oil, lemon juice, garlic, cumin, coriander, salt, and pepper to form a vinaigrette.
3. In a large bowl, combine the lentils, pomegranate seeds, mint, parsley, and red onion.
4. Pour the vinaigrette over the lentil salad and mix well.
5. Refrigerate for at least 30 minutes to set the salad and bring the flavors together.
6. Before serving, stir again and season with a little salt and pepper.

This lentil salad is a perfect accompaniment to grilled meat or as a main course served with flatbread.