Cook the Lentils:
- In a medium pot, add the rinsed lentils and cover with
water. Bring to a boil, then reduce heat and simmer for
about 20-25 minutes, or until tender. Drain and let
cool.
Prepare the Salad:
- In a large bowl, combine the mixed greens, cherry
tomatoes, cucumber, red bell pepper, red onion,
parsley, mint, and radishes.
Make the Dressing:
- In a small bowl, whisk together the olive oil, lemon
juice, pomegranate molasses (if using), minced garlic,
ground sumac, salt, and pepper.
Assemble the Salad:
- Add the cooled lentils to the salad mixture and toss to
combine. Drizzle the dressing over the salad and toss
gently to coat.
Add the Pita and Serve:
- Just before serving, add the toasted pita pieces to the
salad and toss lightly. Garnish with crispy fried onions
if desired.
Serve:
- Transfer the salad to a serving platter or individual
bowls and enjoy immediately.
This Lentil Fattoush salad is a delicious and nutritious twist
on the traditional Middle Eastern dish, incorporating
protein-rich lentils for a heartier meal. Enjoy!
