Tangy Lentil & Pomegranate Bowl

Name: Tangy Lentil & Pomegranate Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: ¼ cup (60 ml) extra-virgin olive oil; 2 tablespoons (30 ml) apple cider vinegar; 1 tablespoon (11 g) Dijon mustard; 1 tablespoon (20 g) pure honey or maple syrup; 1 tablespoon (20 g) pure honey or maple syrup; 1 clove garlic, minced; 1 cup (180 g) green lentils; 3 cups (720 ml) water or low-sodium vegetable broth; 3 cups (720 ml) water or low-sodium vegetable broth; 6 cups (180 g) baby spinach, roughly chopped; 1 large cucumber, diced; ½ small red onion, diced; ½ cup (80 g) fresh pomegranate seeds; ¼ cup (30 g) fresh Italian parsley, chopped; 1 avocado, peeled, pitted, and diced; ¼ cup (40 g) toasted pepitas; Salt and pepper, to taste; Salt and pepper, to taste

Preparation info

yield:
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

The Build Your Bowl Salad Cookbook

By Nina Cherie Franklin

Published 2025

About

This refreshing bowl brings together tender lentils, creamy avocado, juicy pomegranate seeds, and a tangy apple cider vinaigrette for a delicious balance of flavors and textures.

Ingredients

For the Apple Cider Vinaigrette

¼ cup (60 ml) extra-virgin olive oil
2 tablespoons (

Vegan
Gluten-free

Method

Make the Dressing

Add all the dressing ingredients to a small bowl, shaker, or mason jar. Whisk or shake until well blended. Adjust salt and pepper to taste.

Cook the Lentils

Rinse the lentils under cold water. Add to a medium saucepan with the water. Bring to a boil over medium heat, then reduce the hea