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Black Lentil Pomegranate Salad

November 13, 2019 by Alana

The holidays can be a challenging time to be a vegan, especially when other people are the ones hosting the festivities. Over the years, I’ve become quite accustomed to making a full meal out of side dishes. Luckily, the holiday gatherings I attend welcome me to bring a vegan dish to share. Nothing against green beans, mashed potatoes, and cranberry sauce, but I love to switch it up by adding new, nontraditional recipes into my holiday rotation each year. This Black Lentil Pomegranate Salad is a new favorite of mine that will definitely be making an appearance on my Thanksgiving table.

black lentil pomegranate salad on a serving platter

The Beauty of Black Lentils

Black lentils, also known as beluga lentils due to their resemblance to beluga caviar, are a fabulous legume perfect for use in hearty salads such as this. They have a deliciously earthy flavor. Unlike larger beans, lentils don’t require presoaking and have a quick cooking time. Likewise, they retain their shape when cooked, which gives you some substance to sink your teeth into. Lentils are also a great source of protein. Indeed, a 1 cup serving provides 12 grams of protein, a fun fact which you can mention to all of your well-meaning relatives wondering how you get enough protein as a vegan!

close up of black lentils - black lentil pomegranate salad

Pomegranates

In my opinion, there is no other fruit quite as festive as the pomegranate. Underneath a hard and glossy red rind lies a plethora of jewel-like seeds, but first you have to get to them! It seems like there are a million different tricks to easily open pomegranates, but you can find a very helpful and thorough tutorial here. Although they can be time consuming to prepare, pomegranate seeds, also known as arils, are absolutely worth the effort. The rich flavor of the seeds are a lovely combination of sour and sweet. Additionally, the seeds provide a bright, juicy crunch when bitten into. An excellent source of vitamin C and antioxidants, this autumnal fruit has been shown to have anti-inflammatory properties and can improve digestion. Here, their juicy tartness pairs well with the earthiness of lentils and tahini.

Pomegranate platter - black lentil pomegranate salad

A Festive Holiday Side Dish

This Black Lentil Pomegranate Salad has all the makings of a wonderfully festive dish. The base of black lentils is slathered in a creamy lemon tahini dressing, and is a perfect counterpoint to tart, juicy pomegranate seeds. The salad is finished off with crunchy toasted walnuts and a vibrant sprinkling of parsley. Hearty, flavorful, and fresh, this vegan side dish will make a beautiful addition to your holiday table.

black lentil pomegranate salad on plates

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black lentil pomegranate salad on plates

Black Lentil Pomegranate Salad

★★★★★ 5 from 1 reviews
  • Author: Alana Haldan
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
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Description

Though they can be time consuming to prepare, pomegranate seeds, also known as arils, are an absolute treat to eat. An excellent source of vitamin C and antioxidants, this autumnal fruit has been shown to have anti-inflammatory properties and can improve digestion. Here, their juicy tartness pairs well with the earthiness of lentils and tahini.


Scale

Ingredients

  • ¼ cup plus 1 Tbsp olive oil, divided
  • 1 medium shallot, minced
  • 1 clove garlic, minced
  • 4 cups water
  • 2 cups dried beluga lentils, rinsed and drained
  • ½ cup lemon juice
  • ¼ cup tahini
  • ¼ tsp sea salt
  • 2 cups walnuts, toasted and roughly chopped
  • 1 bunch parsley, finely chopped
  • Seeds from 3 medium pomegranates, about 2 to 3 cups

Instructions

  1. In a medium pot, heat 1 Tbsp of the olive oil over medium heat. When oil begins to shimmer, add shallot and garlic and and stir until fragrant and golden, about 30 seconds to 1 minute.
  2. Add water and lentils and stir well to combine. Bring to a simmer then cover and cook over low heat until tender but still firm, about 20 to 25 minutes. Remove from heat, drain any excess water if necessary, and spread out on a sheet pan to cool.
  3. Meanwhile, prepare the dressing. In a medium bowl, whisk together lemon juice and tahini until well combined and creamy. Slowly drizzle in remaining ¼ cup of the olive oil, whisking constantly until dressing is smooth and emulsified. Add salt and stir to incorporate.
  4. Add cooled lentils to a large bowl with dressing, walnuts, and parsley. Toss well to incorporate and to coat all the ingredients with dressing. Add the pomegranate seeds and gently stir to combine.

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Filed Under: Recipes, Salad, Side Dish

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Reader Interactions

Comments

  1. Adrienne

    November 15, 2019 at 12:11 pm

    Looks delicious!

    • Alana

      November 18, 2019 at 4:41 pm

      Thanks so much Adrienne! I really appreciate you taking the time to comment. If you make the recipe, please come back and let me know what you think.

  2. Debra

    November 22, 2019 at 3:24 am

    Such a beautiful salad for the holidays. I love Using lentils so vegans will have something satisfying. To chose. Pinning so i will find it next week.

    ★★★★★

    • Alana

      November 24, 2019 at 8:33 pm

      Thank you so much Debra! I hope you enjoy the salad and have a very happy holiday season as well.

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Hi, I’m Alana

Welcome to Sprouts And Krauts! I'm a vegan chef that loves creating recipes with seasonal ingredients.
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I'm a natural chef and food photographer with a passion for vegan, plant-based cooking, fermentation, and raw foods. I hope to inspire and empower others to venture into the world of plant-based eating, just as I did years ago. Read More →

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