Herby Lentil Bowls with Feta & Pomegranate
Prep Time
10 minutes
Number of Servings
Serves 6
Ingredients

Lentil Bowls

  • 1 lb, 2 oz cooked green or Puy lentils
  • 1 (14 oz) can chickpeas, drained and rinsed
  • 7 oz cherry tomatoes, quartered
  • 1 small red onion, peeled and finely diced
  • [q:3 1/2] oz fresh cilantro, chopped
  • [q:3 1/2] oz fresh flat-leaf parsley, chopped
  • [q:1 3/4] oz fresh mint, chopped
  • Seeds from 1 pomegranate or 9 oz ready-prepared seeds
  • 7 oz feta cheese, crumbled

Dressing

  • 2 Tbsp fresh lemon juice
  • 3 Tbsp olive oil
  • 1 Tbsp miso paste
  • 1 Tbsp honey
  • [q:1/4] tsp ground black pepper
Directions
  1. Put cooked lentils in a large serving bowl. Add chickpeas, tomatoes, onion, cilantro, parsley, mint, pomegranate, and feta. Toss together to combine.
  2. Mix together dressing ingredients in a small jug or bowl. Pour over lentil salad and toss together. Serve.
Nutrition Info
781 Calories, 42 g Protein, 29 mg Cholesterol, 115 g Carbohydrates, 20 g Total sugars (3 g Added sugars), 22 g Fiber, 20 g Total fat (6 g sat), 527 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Vitamin C, Vitamin K, Folate, Iron, Phosphorus, Zinc, [nut:3] Calcium, Magnesium, Potassium, [nut:2] Vitamin A, B3 (niacin), Vitamin B12, Vitamin E