Warm Cocoa Chili Lentil Salad with Pomegranate Gems – Lentils.org

Warm Cocoa Chili Lentil Salad with Pomegranate Gems

  By lentilsorg  

July 19, 2015

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  • Prep: 5 Minutes
  • Cook: 5 Minutes

  • 5 Minutes

    5 Minutes

    10 Minutes

  • Yields: 4
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Directions

  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.

Ingredients

Salad base:

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

3/4 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

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Nutrition Facts

Serving Size1 cup (250 mL)
Calories220
Sodium360 mg
Potassium363 mg
Protein6 g
Cholesterol0 mg
Sugar15 g
Total Fat8 g
Saturated Fat0.5 g
Total Carbohydrates33 g
Dietary Fiber8 g