Pomegranate and Walnut Lentil Salad

Ingredients 

Yields: 2 Servings

• 1 cup dry Brown or Green Lentils (well-rinsed)
• 1/2 cup Walnuts, roughly chopped
• 1 large handful Baby Spinach
• 1/2 cup fresh Parsley, chopped
• 1/2 cup Pomegranate seeds (arils)
• 1/4 cup Red Onion, finely diced

The Zesty Dressing

• 2 tbsp Extra Virgin Olive Oil
• Juice of 1 large Lemon
• 1 tsp Cumin (helps digestion)
• 1/2 tsp Salt (adjust based on medical advice)
• 1 tsp Pomegranate Molasses (ensure no added refined sugar)

Instructions
1. Prepare the Lentils: Combine the rinsed lentils with 3 cups of water in a pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes. The texture should be tender but still intact (not mushy) for a salad. Drain any excess water.
2. Activate the Nuts: Briefly toast the chopped walnuts in a dry pan over low heat for 2-3 minutes. This enhances their flavor and natural antioxidants.
3. Prepare the Veggies: In a large bowl, combine the fresh baby spinach, chopped parsley, finely diced red onion, and the drained lentils.
4. Make the Dressing: Whisk the olive oil, lemon juice, lemon zest,  cumin, and salt. Pour the dressing over the lentil mixture and toss well.
5. Finish & Serve: Gently fold in the toasted walnuts and the vibrant pomegranate seeds right before serving. 

The Micronutrient Overview

The dish is carefully balanced to maximize your intake of key compounds essential for immune cellular repair and inflammation reduction.