BELUGa BLACK LENTIL SALAD

Full of fresh ingredients with a hint of spice, this is a fantastic side dish to serve with your fall & winter main courses! VIDEO https://www.youtube.com/watch?v=ZeQ3czrWKGU

• Ready In: 40 mins
• Serves: 6

Ingredients

• 2  cups  beluga black lentils, rinsed and drained
• 3  tablespoons butter (substitute vegetable oil)
• 1  teaspoon curry powder
• 1⁄4 teaspoon cayenne pepper (to taste)
• 1⁄4 teaspoon black pepper (to taste)
• 4  cups low sodium chicken broth (substitute vegetable broth)
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1⁄2 cup  red pepper, seeded and diced
• 1⁄2 cup roma tomato, seeded and diced
• 1⁄3 cup green onion, thinly sliced
• 1  large avocado, pitted, peeled and diced
• 1  tablespoon parsley (for garnish)
• 1⁄4 cup pomegranate molasses
• 2  tablespoons olive oil
• 2  tablespoons lemon juice

Directions

1. Rinse lentils under cold water and remove any small pebbles; drain. In a 4-quart pot over medium heat, add butter. When melted, add lentils and stir until well coated. Add curry powder, cayenne pepper and freshly ground black pepper; stir to combine. Pour in broth and partially cover; bring to a boil. Reduce heat to medium and cook until lentils are tender about 20 minutes. Remove from heat and transfer into a mixing bowl; cool to room temperature.
2. .
3. Meanwhile, make vinaigrette by whisking pomegranate molasses, olive oil and fresh squeezed lemon juice together; set aside.
4. Add red pepper, tomatoes, green onions and avocado to the salad; gently toss to blend. Pour in vinaigrette and toss to coat. Either leave it at room temperature or chill for 1 hour. Just before serving, sprinkle with fresh chopped parsley. Makes 6 servings.