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Beluga lentil salad with pomegranate

Name: Beluga lentil salad with pomegranate
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 small shallots; 4 tbsp. olive oil; 100 g beluga lentils (not soaked); 1 bay leaf; 250 ml vegetable stock; 2 peeled garlic cloves; some salt; 3 tbsp. chopped coriander leaves; 3 tbsp. pomegranate syrup; some freshly ground pepper; seeds of 1/2 pomegranate

You can find more recipes, inspiration and Tipps here: “The World of Fast Cooking”

Photo: Mathias Neubauer

25 min

Total Time

10 min

Cooking Time

15 min

Preperation Time

Ingredients

4 servings

2	small shallots
4 tbsp.	olive oil
100 g	beluga lentils (not soaked)
1	bay leaf
250 ml	vegetable stock
2	peeled garlic cloves
some	salt
3 tbsp.	chopped coriander leaves
3 tbsp.	pomegranate syrup
some	freshly ground pepper
	seeds of 1/2 pomegranate

Instructions

Step 1 of 3:

Peel and finely dice the shallots. Heat 1 tbsp. oil in the Pressure Cooker and sweat the shallots in it. Rinse the lentils, then add them with the bay leaf and the stock.

Step 2 of 3:

Close the pot and cook everything at level 3 (Cooking Indicator: 2nd ring) for 10 min., then remove the pot from the heat, release the pressure, and let the contents cool down.

Step 3 of 3:

Chop the garlic, lightly sweat it in the remaining oil in a Frying Pan, season with salt, then add it to the lentils with the coriander leaves and the remaining ingredients. Season to taste and serve.

Cookware used for preparation

Fissler Vitavit® Premium Pressure Cooker made of 18/10 Stainless Steel, black handle, precision valve - timeless German design.

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Vitavit® Premium Pressure Cooker 5,0

From €259,00

incl. VAT

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