I believe that everything in life happens for a reason.
I have been wanting to share this Warm Lentil Salad with you guys for years (no exaggeration). It’s a recipe that I learned when I attended The New School of Cooking over 5 years ago it’s been one of my ‘no-fail-go-to-salads’ ever since.
But for whatever reason, it just never made it to the blog, and now I know why…
apparently, this salad knew something that I didn’t.
Although I thought this salad was great from the day we met, she seemed to be waiting on some additional adornments. Something I would have never thought to do until I joined my CSA and needed to find a way to incorporate 4 pomegranates and some extra kale into my weekly menu!
So what was once a simple and delish Warm Lentil Salad is now and ‘over-the moon-fantastically-delish Warm Lentil Salad with Pomegranate Seeds and Kale’ (all thanks to some local, seasonal produce hanging out in my kitchen and looking for a place to land!).
I knew this whole CSA thing would help me get more creative in the kitchen and this salad knew that she hadn’t quite reached her full-flavor potential and was not ready to meet you guys until now!
The tart pop of the added pomegranate seeds really add great flavor and texture to the salad while the thinly sliced kale (almost shredded really) gives it an earthy grounded balance.
The other key ingredient here is the Sherry vinegar… no other vinegar will do here. Sherry vinegar has a sweet and sour flavor that adds a lot of depth and roundness to this salad and is, in my opinion, essential to the success of this salad.
This salad would make a gorgeous addition to your Holiday menus this year. Doesn’t she look like she is just begging to sit on a Thanksgiving table?
What are you guys doing with Pomegranates this time of year?! I see I have more coming in my CSA box this week so I’d love to hear your ideas!
PS – to my reader Janet – I heard your request for a Pomegranate 101 last week and hope to shoot a video this weekend! Although I have been a little less active with the site these days, I read and hear everything you guys say and look forward to sharing even more soon!!
Warm Lentil Salad Speckled W/ Kale and Pomegranate Seeds
Yield: 4-6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
- 1tbsp extra virgin olive oil
- 1 1/4 cup small green (Puy) lentils (8oz.), rinsed
- 1/2 onion, diced
- 1 carrot, diced
- 3 cloves of garlic, diced
- 1 sprig of thyme
- 1 sprig of parsley
- 1 bay leaf
- 2 shallots, minced
- 4 tablespoons of sherry vinegar
- 4 tablespoons of extra virgin olive oil
- 1 pomegranate, seeded
- 6-8 dinosaur kale leaves, sliced into thin ribbons (as thin as possible!)
- 1 small bunch of chives or a couple of scallions, thinly sliced
- Salt and pepper to taste
Lightly coat the bottom of a medium sauce pan with extra virgin olive oil and heat over medium high flame. Add onion, carrot, garlic, and saute about 3 minutes or until fragrant. Add lentils, herbs and a fat pinch of salt and cover with water. Simmer about 25 minutes or until lentils are done. Discard the herbs and drain any excess water if there is any.
In a separate bowl combine shallots, vinegar, and oil and season with salt and pepper. Whisk all ingredients together and then pour the dressing over the warm lentils. Stir in Kale ribbons and pomegranate seeds Dress the warm lentils and taste for seasoning. Serve at room temperature..and garnish with chives!!
Makes 6 3/4cup servings.
Calories: 272; Total Fat: 12g; Saturated Fat: 1.7g; Cholesterol: 0mg; Carbohydrate: 33.2g; Dietary Fiber: 5.9g; Sugars: 9.6g; Protein: 11.8g