French Lentil, Maitake & Herb Salad with Pomegranate Molasses

This recipe uses some of my most favorite ingredients to enhance it: pomegranate molasses, mushrooms and lots and lots of fresh herbs. When creating new recipes I tend to start with two things in mind: the type of dish it will be (i.e. a soup, a muffin, etc.) and an ingredient or two I want to showcase. 

I originally developed this recipe for a class called Modern Vegetarian BBQ. My idea was to make some sides that were flavorful, could hold up well for hours on the table and were something different than a potato or Cobb salad. Lentil salad checked all of those boxes. Plus, they can act as little sponges for whatever they are dressed with. I love to have mushrooms at picnics and BBQs because they offer both savoriness and a meaty texture that are harder to come by in the plant based world.


INGREDIENTS

  • 8 oz (225g) maitake mushrooms, torn

  • 2 tsp tamari

  • 1 c French lentils

  • 2 ½ tsp salt, divided 

  • 3 Tbsp olive oil + extra for mushrooms

  • 3 Tbsp pomegranate molasses

  • 1 large bunch mint, de-stemmed and roughly chopped

  • 1 large bunch parsley, de-stemmed and roughly chopped

  • Black pepper

DIRECTIONS

  1. Preheat the oven to 375°F (190°C).

  2. In a medium bowl combine maitakes, tamari & a generous drizzle of olive oil. Stir to combine and then transfer to a parchment lined sheet pan. Transfer to the oven and roast for 25-30 minutes until mushrooms are browned and smell fragrant. Make sure to flip halfway through to ensure even cooking. Set aside to cool slightly.

  3. Put lentils in a medium-large heavy bottomed pot and fill with water until the water line is about 2 inches above lentils. Add 1 tsp salt, cover and bring to a boil over medium high heat. Reduce to a simmer and continue to cook until the lentils are tender but not falling apart, about 20-25 minutes.

  4. Drain lentils thoroughly and transfer to a large bowl. Quickly pour in olive oil, pomegranate molasses and the remaining 1½ tsp of salt. Stir gently to combine. The dressing absorbs better while the lentils are still warm. Let sit for 5 minutes to absorb.

  5. Fold in herbs, maitakes and black pepper. Taste and adjust seasonings. Serve immediately.

Serves 4-6

NOTE

  • There is a tremendous amount of variation with pomegranate molasses. Some are quite sweet while others possess a serious tang. This recipe was tested with the Carlo brand, which I find to be the middle of the road. Be sure to taste the pomegranate molasses on its own before you add.

Previous
Previous

Ssamjang & Scallion Roasted Chickpeas

Next
Next

Fudgy Sauerkraut Chocolate Cake