Follow these steps for perfect results
beluga lentils
dried
raw almonds
raw
carrots
washed and peeled
ground cumin
ground
ground cinnamon
ground
salt
fine
lemon
zested and juiced
pomegranate molasses
or honey
extra-virgin olive oil
extra-virgin
fresh mint
washed, dried, and chopped
fresh Italian parsley
washed, dried, and chopped
Place lentils in a pot, cover with water, bring to a boil, and simmer for 15-18 minutes until tender. Drain and set aside.
Toast almonds in a skillet over medium-low heat for 8-10 minutes, shaking pan often. Remove, cool, and roughly chop.
Shave carrots into a bowl using a vegetable peeler.
Combine cumin, cinnamon, salt, lemon zest and juice, pomegranate molasses, and olive oil in a bowl and whisk.
Combine carrots, lentils, mint, parsley, and dressing in a bowl and toss. Season with salt to taste.
Toss in the almonds right before serving.
Expert advice for the best results
Toast the almonds until fragrant for the best flavor.
Adjust the amount of lemon juice to taste.
For a richer flavor, use a high-quality extra virgin olive oil.
Everything you need to know before you start
10 minutes
Can be made a day ahead, except for adding the almonds.
Serve in a shallow bowl, garnished with extra fresh herbs and a drizzle of olive oil.
Serve as a light lunch or side dish.
Pair with grilled fish or chicken.
Complements the zesty flavors
Refreshing and light
Discover the story behind this recipe
Salads are a staple in Mediterranean cuisine, often featuring fresh, seasonal ingredients.
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