Turkish Lentil Salad | With Walnut & Pomegranate

Rinse the lentils thoroughly in a sieve with cold water. Bring to a boil in a pot with plenty of lightly salted water and cook over medium heat for about 20 to 25 minutes until al dente. Then drain through a sieve and leave to cool completely.

Deseed the red bell pepper and cut into small dice. Clean the spring onions and cut into fine rings. Wash the parsley and mint, shake dry and finely chop the leaves. Coarsely chop the walnut kernels and briefly toast them in a dry pan without fat until fragrant.

Juice the lemon for the dressing. Thoroughly mix the lemon juice with olive oil, a finely grated or pressed garlic clove, cumin, salt, and black pepper using a fork.