Warm Cocoa Chili Lentil Salad with Pomegranate Gems
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Credit: Courtesy of Canadian Lentils
Ingredients
4 cups (1L) thinly sliced baby spinach leaves
1 cup (250 mL) thinly sliced radicchio
1 cup (250 mL) pomegranate seeds (reserve some for garnish)
3 Tbsp (45 mL) red wine vinegar
2 tsp (10 mL) honey
½ tsp (2 mL) whole grain mustard
1 Tbsp (15 mL) canola oil
salt and ground black pepper, to taste
Cocoa Chili Lentils
1 Tbsp (15 mL) canola oil
¾ cup (175 mL) minced red onion
2 tsp (10 mL) dark cocoa powder
1 tsp (5 mL) ground chili powder
2 Tbsp (30 mL) red wine vinegar
1 Tbsp (15 mL) honey
1 cup (250 mL) cooked black (Beluga) lentils
salt and ground black pepper, to taste
Instructions
1. For the salad: In a large bowl, toss the spinach, radicchio, and pomegranate seeds together. In a small bowl, whisk the vinegar, honey, mustard, and canola oil together. Lightly season with salt and pepper. Toss the vinaigrette with the spinach mixture so that the greens are lightly coated.
2. For the cocoa chili lentils: In a medium size pan, sauté the onions in canola oil until soft. Stir in the cocoa and chili powder and cook for 1 minute, stirring constantly. Deglaze the pan with the vinegar and add the honey. Toss in the cooked lentils and heat thoroughly. Season with salt and pepper. Cool the mixture for approximately 2 minutes.
3. Toss the warm lentil mixture with the salad. Portion and garnish with pomegranate seeds.
Yield
4 servings
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