Autumn Jewel

Name: Autumn Jewel
Yield: Serves 6
Ingredients: 3 cups vegetable stock; 1 cup brown lentils; 1 tablespoon white wine vinegar; ½ teaspoon ground allspice; 2 tablespoons pomegranate molasses; 2 cloves garlic, slightly crushed; ½ red chilli, finely chopped (optional); 1 red pepper, diced; 1 pomegranate, seeds removed; 300 grams vine tomatoes, diced; 1 handful kale, stems removed and leaves torn; 1 tablespoon balsamic vinegar; 200 grams red cherry tomatoes, diced; salt and pepper; 200 grams yellow cherry tomatoes, diced; 1 teaspoon honey; 4 plum tomatoes, diced; 3 tablespoons olive oil; ½ small red onion, finely chopped; 1 handful fresh oregano leaves

Tomato and Lentil Salad

Preparation info

Serves
6

Difficulty
Easy

Appears in

WHOLE

By Melissa Delport

Published 2018

About

This bowl is a very fresh tasting salad and each bite has crunch and a burst of sweetness from the tomatoes and pomegranate seeds.

It’s also a beautiful dish to brighten up your table.

Ingredients

Salad

1 cup brown lentils
3 cups vegetable stock
200

Vegetarian
Gluten-free
Autumn

Method

In a medium-sized saucepan over medium heat, mix the lentils and vegetable stock together. Cover and bring to a simmer and cook for 35–40 minutes. If the lentils dry out, top them up with water. You don’t want the lentils to go soft and mushy, but you do want them to cook through, so don’t be shy to taste test while cooking. Remove from the heat and let them cool for 10 minutes.

While t