Lentil Taboulé with Pomegranate and Feta

A fresh lentil taboulé with parsley, tomato and pomegranate that tastes good cold in a jar and doesn't go soggy. Feta and a lemon-cumin dressing make it hearty and well seasoned.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 120 g Puy lentils
• 150 g English cucumber
• 200 g Tomatoes
• 2 pc Spring onions
• 1 bunch Parsley
• 1 pc Lemon
• 1 pc Garlic clove
• 2 tbsp Olive oil
• 1 tsp Dijon mustard
• 1 tsp Ground cumin
• 80 g Feta
• 3 tbsp Pomegranate seeds
• pinch Salt
• pinch Pepper

Method

1. Cook the Puy lentils in plenty of water without salt for 15 to 20 minutes until al dente, then drain and let cool briefly.
2. Halve the lemon and squeeze out the juice. Finely grate the garlic and whisk it in a large bowl with the lemon juice, olive oil, Dijon mustard, cumin, a pinch of salt and a pinch of pepper.
3. Wash the cucumber, quarter it lengthwise and cut into small cubes. Core the tomatoes and dice them as well. Slice the spring onions into fine rings and finely chop the parsley.
4. Toss the cooled lentils with the dressing. Fold in the cucumber, tomatoes, spring onions and parsley, and season with salt and pepper to taste.
5. Crumble the feta coarsely and sprinkle it over the salad together with the pomegranate seeds. Keep refrigerated in a well-sealed container for lunchboxes.