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Lentil Salad with Spinach, Apples & Pomegranate

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Adjust Servings:
100 g Beluga lentils or grains
1 pcs Apple middle
70 g Spinach
1/2 tsp Curry powder
50 g Goat cheese soft
1 tbsp Pumpkin seeds
1/2 Pomegranate grains
1 tbsp Extra Virgin olive oil
1 pcs Red onion middle
1/2 Orange peel and juice
1 pcs Lemon juice, small
1/2 tbsp Raisins
1 tsp Chili flakes
1 clove Garlic
1 tbsp Agave syrup or honey
Grounded black pepper
1 tbsp Pomegranate melasse or honey

Lentil Salad with Spinach, Apples & Pomegranate

  • Gluten-Free
  • Vegetarian
  • 50
  • Serves 2
  • Medium




In my recent review on The Hundred-Foot Journey I mentioned that one of the producers was Oprah Winfrey, a famous talk show host and one of the most influential women of America. I was looking for information for the review and Oprah’s culinary book published last year got me interested. I found it on-line and it turned out to have quite controversial reviews. Some readers were excited, and others were so dissatisfied that returned the book. The reason of the return was that, on one hand, the book is very lovely, but, on the other hand, the recipes were difficult to prepare, with too many ingredients and not for ordinary people. It became another advertisement for me so I bought it.

My impression is diametrically opposed to what I read in those reviews. The design to my mind is too fussy, resembling a collage, where Oprah was cut out of one photo and added to pictures of Italian and Indian landscapes. Looks pretty comic. The colors are however cheery, the quality is great, so it’s quite pleasant to hold.

As to the recipes – I loved them. They indeed call for many ingredients but are perfectly balanced and professional. Moreover, Oprah is struggling with her weight all her life, so the recipes are healthy, low-calorie yet interesting and rich in taste.

I tried two recipes and it turned out great!

Today, to celebrate my website’s new design, I am sharing with you this recipe for lentil salad with spinach, apples & pomegranate. To my mind, it’s rather a sound main dish than a salad, but it was listed as a salad, so let it be one. And it’s awesome! It can also be a great vegetarian dish – all you need is just not add goat cheese.

The taste is a combination of a thousand notes: Oriental notes, sweet raisins, citrus flavor, a sour note, fresh greens, and a flavorsome cheese…It’s beyond words! You must try it!

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20 min


Cook lentils in salt water until done (for 20-25 min). Drain and let chill.

15 min


Cut the onion in thin semi circles. Heat some olive oil in a pan, add the onion, ¼ tsp salt and cook over medium heat for 8-10 min until the onion is soft and slightly brown. Add curry and cook for another 5 min. Then add raisins and pomegranate syrup, stir, remove from heat and set aside to chill.

5 min


Core and peel the apples, then cut in small cubes.
Mix together lemon and orange juice and zest, garlic, chili flakes, agave syrup, ½ tsp salt and black pepper. Dress the apples with this mixture and stir.

10 min

In a salad bowl, mix together lentils, spinach, onion and dressed apples and let stand for 10 min. Then arrange goat cheese on top, sprinkle with pumpkin seeds and pomegranate seeds. Serve! Bon appetite!

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