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

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

Autumn
Gluten-free
Vegetarian

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