Name: Warm Beluga Lentil Salad with Pomegranate, Mint, and Feta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean-inspired
Ingredients: 250g (1.25 cups) dried Beluga (black) lentils, rinsed thoroughly; 500ml (2.1 cups) low-sodium vegetable stock or water; 1 bay leaf; 1 clove garlic, smashed (for the cooking liquid); 100g (3.5 oz) high-quality Greek feta, kept in large blocks; 1 large pomegranate, seeded (approx. 150g or 1 cup of arils); 30g (1 cup) fresh mint leaves, roughly torn; 1 small shallot, minced (approx. 2 tablespoons); 60ml (4 tablespoons) extra-virgin olive oil, divided; 30ml (2 tablespoons) fresh lemon juice; 1 teaspoon (2g) lemon zest, microplaned; 1 teaspoon (5g) Dijon mustard; 5g (1 teaspoon) Diamond Crystal kosher salt, plus more to taste; 1/2 teaspoon freshly cracked black pepper

Magic Sous

Warm Beluga Lentil Salad with Pomegranate, Mint, and Feta — Magic Sous