Lentils used to freak me out– not sure why, I just had no idea what to expect! Since trying them a few weeks ago I have become obsessed!
One of my favorite things about the spring and summertime is adding pomegranate to everything! Really funny story about pomegranate, my freshman year of college I was determined to try pomegranate seeds. Not knowing you can buy pomegranate seeds without buying the actual pomegranate, I bought a whole pomegranate. I spent a good 30 minutes in my parent’s kitchen trying to get these pomegranate seeds out of the pomegranate. At some point I put a trash bag over my clothes because I was getting red juice all over me. Image me, standing in my parent’s kitchen, with a trash bag over me, covering the top half of my body, a huge knife, and a pomegranate. I think I ended up with maybe 20 edible seeds.
And there my love for pomegranate began! Is it worth the method I took a few years ago? Maybe… or you could go to Trader Joe’s like I do now. Probably your best option.
Needless to say I use pomegranate any chance I can when I am cooking. When I saw this recipe from Give Recipe, I knew I had to give it a try!
This recipe was super easy to whip up!
All you need:
1 cup lentils (I used hot, you could use cold too if you do not like mixing hot/cold)
1 avocado, chopped
1 cup spinach leaves (you can chop or un-chop)
The juice of half a lemon
4 tablespoons pomegranate seeds
All you have to do is mix it all in a bowl and done! Lunch is served.