Detox Lentil SaladThese fabulous small but nutritionally mighty lentils are another favourite of mine. Originating in France, they have a wonderful nutty flavour and when cooked with the addition of some stock and herbs they are absolutely delicious and can be used in a variety of ways. They also get the thumbs up on the fibre front containing approximately 40% insoluble dietary fibre.   The pomegranate molasses is now available in most supermarkets and has a wonderfully contrasting sweet and sharp flavour.

Serves: 4

#3 portions of vegetables per serving

Ingredients:

  • 2 tablespoons olive oil
  • 2 red onions, finely chopped
  • 2 cloves garlic, crushed
  • 250g Puy lentils
  • 700ml vegetable stock
  • A few sprigs rosemary, sage or thyme, chopped
  • 1 pomegranate
  • 3 baby gem lettuce
  • 2 avocados, peeled, cut into chunks
  • 2 tablespoons olive oil
  • 1 tablespoons pomegranate molasses
  • Juice of 1 lime

Heat the oil in a saucepan, add the onions and cook for 2-3 mins then add the garlic and herbs and cook for a further minute or two until the onion is until soft and translucent Wash the lentils and then add to the pan along with the vegetable stock. Bring to a gentle simmer and cook for approx. 30-40 mins until tender and almost all the stock has been absorbed. Remove from the heat check for seasoning adding freshly ground black pepper and Himalayan pink rock salt if necessary. Leave to cool completely and absorb any remaining stock.

You can if you wish prepare this far in advance. The cooked lentils can be stored, covered in the fridge for upto 4 days.

Cut the pomegranate in half, place one half in the palm of one hand, cut side down, and with the other hand tap the pomegranate firmly with a rolling pin which will knock the seeds out of case, allow them to fall through your fingers into the bowl (a little trick I learnt while visiting Dubai).

To make the dressing mix the olive oil, pomegranate molasses and lime juice together.

Arrange the cos lettuce leaves over 4 plates. Then gently mix the lentils, pomegranate and avocado together with the dressing and spoon this mixture onto the lettuce leaves.