Beluga lentil salad with pomegranate
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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 | bay leaf |
| 250 ml | vegetable stock |
| 2 | peeled garlic cloves |
| some | salt |
| 3 tbsp. | chopped coriander leaves |
| 3 tbsp. | pomegranate syrup |
| some | freshly ground pepper |
| seeds of 1/2 pomegranate |
Instructions
Step 1 of 3:
Peel and finely dice the shallots. Heat 1 tbsp. oil in the Pressure Cooker and sweat the shallots in it. Rinse the lentils, then add them with the bay leaf and the stock.
Step 2 of 3:
Close the pot and cook everything at level 3 (Cooking Indicator: 2nd ring) for 10 min., then remove the pot from the heat, release the pressure, and let the contents cool down.
Step 3 of 3:
Chop the garlic, lightly sweat it in the remaining oil in a Frying Pan, season with salt, then add it to the lentils with the coriander leaves and the remaining ingredients. Season to taste and serve.
