Beluga Black Lentil Salad - cooking recipe

Ingredients

2 cups beluga black lentils, rinsed and drained
3 tablespoons butter (substitute vegetable oil)
1 teaspoon curry powder
1/4 teaspoon cayenne pepper (to taste)
1/4 teaspoon black pepper (to taste)
4 cups low sodium chicken broth (substitute vegetable broth)
1 (15 ounce) can garbanzo beans, rinsed and drained
1/2 cup red pepper, seeded and diced
1/2 cup roma tomato, seeded and diced
1/3 cup green onion, thinly sliced
1 large avocado, pitted, peeled and diced
1 tablespoon parsley (for garnish)
1/4 cup pomegranate molasses
2 tablespoons olive oil
2 tablespoons lemon juice

Preparation

Rinse lentils under cold water and remove any small pebbles; drain. In a 4-quart pot over medium heat, add butter. When melted, add lentils and stir until well coated. Add curry powder, cayenne pepper and freshly ground black pepper; stir to combine. Pour in broth and partially cover; bring to a boil. Reduce heat to medium and cook until lentils are tender about 20 minutes. Remove from heat and transfer into a mixing bowl; cool to room temperature.
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Meanwhile, make vinaigrette by whisking pomegranate molasses, olive oil and fresh squeezed lemon juice together; set aside.
Add red pepper, tomatoes, green onions and avocado to the salad; gently toss to blend. Pour in vinaigrette and toss to coat. Either leave it at room temperature or chill for 1 hour. Just before serving, sprinkle with fresh chopped parsley. Makes 6 servings.