Beluga lentil salad with pomegranate
You can find more recipes, inspiration and tips at:“The World of Speed Cooking”
Photo: Mathias Neubauer
25 min
Total Time
10 min
Cooking Time
15 min
Preperation Time
Ingredients
| 2 small shallots | |
| 4 tbsp | olive oil |
| 100 g | Beluga lentils (not soaked) |
| 1 | Laurel leaf |
| 250 ml | Vegetable broth |
| 2 peeled garlic cloves | |
| some | salt |
| 3 tbsp | chopped coriander |
| 3 tbsp | Pomegranate syrup |
| some freshly ground pepper | |
| Seeds from 1/2 a pomegranate |
Instructions
Step 1 of 3:
Peel and finely dice the shallots. Heat 1 tbsp oil in the pressure cooker and sauté the shallots. Rinse the lentils, add them with the bay leaf and broth.
Step 2 of 3:
Close the pot and cook everything on level 3 (cooking indicator: 2nd ring) for 10 min. Then remove the pot from the heat, let the steam escape, and allow the contents to cool.
Step 3 of 3:
Chop the garlic, lightly sauté it in the remaining oil in a pan, add salt, and combine with the cilantro and the remaining ingredients with the lentils. Season everything to taste and serve.
