Green lentil salad with pomegranate molasses
A lunch for one: 515 kcal with 23 g of protein, 76 g of carbs and 16 g of fat, ready in 35 min.
- 35 min
- Lunch · 1 serving
- Turkish, Mediterranean
- 515 kcal
Nutrition per serving
515 kcalEnergy: 17% protein, 56% carbs, 27% fat
- 23 gProtein
- 76 gCarbs
- 16 gFat
Fiber 13 gSugar 16 gSodium 330 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Green lentils, dry80 g
- Tomato1 (100 g)
- Cucumber½ (80 g)
- Red onion30 g
- Spring onions2 (20 g)
- Parsley15 g
- Fresh mint5 g
- Olive oil1 tbsp
- Pomegranate molasses1 tbsp
- Lemon juice1 tbsp
- Chili flakes1 tsp
Method
- Rinse the lentils and boil them in plenty of water for 20 minutes, until tender but whole; drain and cool for 10 minutes.
- Finely dice tomato, cucumber, red onion and spring onions; chop the parsley and mint.
- Whisk olive oil, pomegranate molasses, lemon juice, chili flakes and salt.
- Toss the lentils with the vegetables and dressing and rest for 10 minutes before serving.
Make ahead
Make it up to 3 days ahead and add the herbs on the day you eat it.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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