Name: Lentil Salad with Pomegranate and Walnuts
Total time: 2 h 30 min
Ingredients: 1 cup lentils , picked over and rinsed; Salt and pepper; 2 cups water; 2 cups low-sodium chicken broth; 5 garlic cloves , lightly crushed; 1 bay leaf; 5 tablespoons extra-virgin olive oil; 3 tablespoons lemon juice; 1 shallot , minced; 1/4 cup chopped fresh cilantro; 1/3 cup walnuts , toasted and chopped coarse; 1/3 cup pomegranate seeds

Why This Recipe Works

The most important step in making a lentil salad is perfecting the cooking of the lentils so they maintain their shape and firm-tender bite. There turns out to be two key steps. The first is to brine the lentils in warm salt water. With brining, the lentil’s skin softens, which leads to fewer blowouts. The second step is to cook the lentils in the oven, which heats them gently and uniformly. Once we had perfectly cooked lentils, all we had left to do was to pair the earthy beans with a tart vinaigrette and boldly flavored mix-ins.

Before You Begin

This recipe works with any type of lentil with the exception of red lentils. Lentilles du Puy, sometimes called French green lentils, are our preferred choice.

Instructions

Place lentils and 1 teaspoon salt in bowl. Cover with 4 cups warm (about 110 degrees) water and soak for 1 hour. Drain well. (Drained lentils can be refrigerated for up to 2 days before cooking.)

Adjust oven rack to middle position and heat oven to 325 degrees. Place drained lentils, water, chicken broth, garlic, bay leaf, and ½ teaspoon salt in medium saucepan. Cover and bake in oven until lentils are tender but remain intact, 40 to 60 minutes. While lentils are in oven, whisk oil and lemon juice together in large bowl.

Drain lentils well; remove and discard garlic and bay leaf. Add drained lentils, shallot, cilantro, half of walnuts, and half of pomegranate seeds to dressing and toss to combine. Season with salt and pepper to taste. Transfer to serving dish, sprinkle with remaining walnuts and pomegranate seeds, and serve.