Tuesday, February 11, 2014

Lentil Salad with Sweet Potato & Pomegranate



Ingredients:
1 cup dry lentils
1/2 medium sweet onion
1 medium sweet potato
2 pomegranates
1 bunch of green onion
2-4 tablespoons fat free popyseed dressing

Instructions:
Peel and cut sweet potato to small cubes. Coat with salt, pepper & cooking spray. Bake at 375 degrees Fahrenheit for 25-30 minutes or until tender.

Rinse lentils. Add lentils and 2 cups water to a pot. Bring to a rapid simmer (small bubbles, not large). Reduce heat and simmer for 20-30 minutes. Remove from heat and let stand for 5-10 minutes. Drain and set aside.

Remove all seeds from the pomegranates by cutting in half and submerging in a bowl of water. The seeds with sink to the bottom and the membrane will float to the top, making it easier to separate the two.

Chop 1/2 sweet onion and use raw or saute with salt and pepper just until it begins to sweat.

Chop green onion.

Add all ingredients together in a large bowl, mix in dressing. Start with 2 tablespoons and add more if desired. Refrigerate for at least an hour. Enjoy!

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