Red Lentil Salad

Ingredients

• 4 tbsp Olive oil
• 1 tbsp Honey
• 1 tbsp Mustard
• 2 tbsp Balsamic vinegar
• 1/2 tsp Cardamom, ground
• 1/2 tsp Cumin, ground
• 1/4 tsp Nutmeg, ground
• 1/4 tsp Cinnamon, ground
• 200 g Red lentils
• 1 head Red onion
• 5 pcs Radishes
• 100 g Dried Tomatoes
• 2 stick Celery stalk
• 1 pcs Pomegranate
• 1 bunch Spring onion
• 100 g Feta

Method

1. First, prepare the dressing: pour the oil into a mixing bowl, add the honey, mustard, balsamic vinegar, salt, pepper, and season with cardamom, cumin, nutmeg, and cinnamon. Whisk everything until smooth; if it’s too thick, thin it with a little water.
2. For the salad, start by preparing the ingredients. Cook the lentils (note that red lentils cook quickly without soaking). Peel and finely dice the red onion, slice the radishes thinly after separating them from their leaves, dice the sun-dried tomatoes, clean and chop the celery stalks into small pieces, and cut the pomegranate in half, tapping the seeds into a bowl.
3. In a salad bowl, combine the cooked lentils with the red onion, radish, sun-dried tomatoes, celery, and pomegranate seeds. Pour the dressing over the salad and toss gently to coat.
4. Chill in the refrigerator for at least 2 hours before serving. When ready to serve, top with crumbled feta cheese and sliced green onions.