|2 tablespoons olive oil|
|1 tablespoon red wine vinegar|
|1 tablespoon honey|
|1 teaspoon cumin|
|1 can (540ml) lentils rinsed and drained|
|1 cup Lebanese cucumber diced|
|1 cup celery diced|
|1/4 cup chopped fresh parsley|
|1/4 cup chopped fresh mint|
|1/4 cup pomegranate seeds|
|Total Fat||7 g|
|Saturated Fat||1 g|
TIP: You can prepare this salad in advance. Add the dressing just before serving.
For a portable version of this salad (like we used in the photo), use a mason jar: pour 1/4 of the dressing into the jar, followed by 1/4 of all other salad ingredients. Stir and enjoy!
In a small bowl, prepare the dressing. Mix olive oil, vinegar, honey, cumin. Add pepper to taste.
In a larger bowl, combine lentils, cucumber, celery, parsley, and mint. Add the dressing and gently toss the salad. Garnish with pomegranate seeds before serving.