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.
- 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
- 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.
- 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.
- 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.
- 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.