Pomegranate Lentil Tabbouleh

Serves: 4 to 6
On the table in… 20 minutes

Ingredients

½ yellow onion, finely chopped

1 medium tomato, cut into ¼-inch pieces

½ English cucumber, seeded and cut into ¼-inch pieces

Salt

Pepper

2 cups roughly chopped fresh parsley

½ cup roughly chopped fresh mint leaves

½ cup pomegranate arils

½ cup cooked brown or green lentils

1 teaspoon lemon zest

Juice of 1 lemon (about 3 tablespoons)

3 tablespoons olive oil

¼ cup sesame seeds

2 teaspoons za’atar

Directions

In a medium bowl, combine the chopped onion, tomato, and cucumber. Season liberally with salt and pepper. Let sit for 5 to 10 minutes. This helps remove excess water from the vegetables.

While the vegetables are salting, combine the parsley, mint, pomegranate arils, and cooked lentils in a serving bowl.

Use a colander to drain the onion and tomato mixture, pressing out any excess liquid. Add the mixture to the serving bowl.

Add the lemon zest, lemon juice, olive oil, sesame seeds, and za’atar and toss to combine. Season with salt and pepper to taste.

Note:  Make this salad up to 3 days in advance by combining everything but the fresh herbs in an airtight container and refrigerating. Toss with the herbs just before serving. 

Variations:  Add 2 teaspoons of ground sumac to this recipe for a tangier variation. Omit the sesame seeds and add hemp seeds for added protein.

Recipe from “Nosh: Plant Forward Recipes Celebrating Modern Jewish Cuisine,” by Micah Siva. Reprinted with permission.