Adas and Pomegranate Salad


Pomegranate – 1 cup, pealed
Brown Lentil – 1 cup
Granny Smith Sour Apple – 2 chopped fine
Pasta – 1 cup (bow-tie)
Red Onion – 1 chopped small
Lemon – ½ squeezed
Cumin powder – 1 teaspoon
Salt – 1 tablespoon

Dressing:
Lemon juice – 1/4 cup
Pomegranate Paste – ½ cup
Balsamic Vinegar –  ¼ cup
Olive Oil – 1/2 cup
Persian Allspice – 1 teaspoon
Salt – 1 teaspoons

Cooking directions:

  • Place the lentil, 1 teaspoon of cumin  in a pot with 4 cups of boiling water for 20 Minutes or until the lentil is chewable; drain.
  • Place the pasta in a boiling pot of water with a teaspoon of salt and a teaspoon of olive oil and boil for 5 minutes or until the pasta is chewable; drain.
  • Saute  onions for 3 minutes in olive oil
  • Mix the pasta, onions, lentil and dressing in a bowl.
  • Add the apples and pomegranate.
  • Garnish with pomegranates.
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