Lentil Rocca Salad

Step 1/5

• 150 ml vegetable broth (for shaking)
• ½ strip bay leaf
• ½ clove garlic
• 150 g green lentils
• ½ slice lemon peel

• pot
• wooden spoon

In a Pot: put the Lentils, then add the Vegetable broth (1 cup); throw in 1 whole garlic, 1 bay leaf, thyme (fresh), and lemon peel (1 piece). The water level should be around an inch covering the lentil. Let it cook together on medium heat for 25 minutes. (Avoid using other types of lentils it wont taste the same and cooking time is different)

Step 2/5

• ¼ tbsp garlic
• 1 tbsp Pomegranate mollases
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 tbsp olive oil

For the Dressing: use a small bowl and mix the lemon zest, lemon juice, olive oil, pomegranate mollases, minced garlic, and add salt and black pepper as needed (though dont overdo as vegetable stock is salty). For the mollases best brand is Yamama, if you cant find it go with pomegranate juice (use a dark one though). Set aside

Step 3/5

• pot

When the lentil is all cooked, remove excess water if needed, add Dressing set aside and mix well together. Avoid mixing alot so the lentils wont mush together

Step 4/5

• bowl

In a serving bowl: first place the Aragula as the bed, you can keep them whole or cut in half your choice. Then chop in cherry tomatoes (in halves), 1 cucumber (halves), 1 red onion (slices), chopped parsley and coriander. Keep in fridge for 5-10 minutes for an extra kick!

Step 5/5

Put the mixed lentils now on top of the chilled chopped salad, mix a bit, and enjoy this yummy super filling and healthy salad!

Enjoy your meal!