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Lentils with Pomegranate and Peppers

Not only are lentils power-packed with protein, fiber, vitamins and minerals, they are deliciously versatile in the vegan kitchen. Simply take a look in your fridge and you've got the makings of a hearty, healthy lentil dinner.

Not only are lentils power-packed with protein, fiber, vitamins and minerals, they are deliciously versatile in the vegan kitchen. Simply take a look in your fridge and you've got the makings of a hearty, healthy lentil dinner.
Not only are lentils power-packed with protein, fiber, vitamins and minerals, they are deliciously versatile in the vegan kitchen. Simply take a look in your fridge and you've got the makings of a hearty, healthy lentil dinner.

Lentils with Pomegranate and Peppers

Serves 4

Ingredients:

  • 1 cup brown lentils, rinsed, picked over, drained

  • 2-1/2 cups water

  • 1 large avocado, halved, pitted, diced, peeled

  • 1 cup pomegranate arils

  • 1 small red bell pepper, seeded, sliced

  • 1/2 small red onion, thinly sliced

  • 2 large Roma tomatoes, seeded, diced

  • 2 tablespoons fig-infused white balsamic vinegar

  • 6 tablespoons extra virgin olive oil

  • 1/2 teaspoon dried oregano

  • 2 tablespoons finely chopped fresh cilantro

  • Salt and freshly ground black pepper


Directions:

  1. Bring lentils and water to a boil in a large pot over high heat. Reduce heat, cover, and simmer according to package directions until lentils are tender. Drain any excess water. Set aside.

  2. In a large bowl, combine remaining ingredients. Add lentils and toss to combine and coat with oil and vinegar. Serve warm.


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