Lentil Pomegranate Salad



Ginger-Thyme Vinaigrette


  1. In a pot, add lentils and water. Bring to a boil and then let them simmer for 15-20 minutes or until lentils are tender. Rinse lentils in cold water and drain.
  2. Meanwhile, place kale with the lentils, pomegranate, red onion, and cucumber in a large mixing bowl. Gently mix with a spoon. Top with feta cheese.
  3. In a small bowl, whisk together vinegar, olive oil, honey, thyme, ginger, cumin, salt and pepper. Whisk again to combine.
  4. Before serving, drizzle the vinaigrette over the salad and gently toss with a spoon.



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