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Herby Lentil Bowls with Feta & Pomegranate

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a bowl of lentils, vegetables, and herbs drizzled with dressing
Prep Time: 
10 minutes
Number of Servings: 
Serves 6
Recipe Source: 
Kitchen Sanctuary Quick & Easy by Nicky Corbishley ($26.99, Kyle Books, 2024)

Ingredients

Lentil Bowls

  • 1 lb, 2 oz cooked green or Puy lentils
  • 1 (14 oz) can chickpeas, drained and rinsed
  • 7 oz cherry tomatoes, quartered
  • 1 small red onion, peeled and finely diced
  • 3 1⁄2 oz fresh cilantro, chopped
  • 3 1⁄2 oz fresh flat-leaf parsley, chopped
  • 1 3⁄4 oz fresh mint, chopped
  • Seeds from 1 pomegranate or 9 oz ready-prepared seeds
  • 7 oz feta cheese, crumbled

Dressing

  • 2 Tbsp fresh lemon juice
  • 3 Tbsp olive oil
  • 1 Tbsp miso paste
  • 1 Tbsp honey
  • 1⁄4 tsp ground black pepper

Directions

  1. Put cooked lentils in a large serving bowl. Add chickpeas, tomatoes, onion, cilantro, parsley, mint, pomegranate, and feta. Toss together to combine.
  2. Mix together dressing ingredients in a small jug or bowl. Pour over lentil salad and toss together. Serve.

Notes

  • Miso is a fermented soybean paste. It’s typically found in the refrigerated section. Look for gluten-free versions if you wish to keep this recipe free of gluten. The miso paste gives a lovely extra umami hit.
  • There’s no cooking involved—more of a gathering of ingredients—so it’s really quick to put together.
Nutrition Info: 
781 Calories, 42 g Protein, 29 mg Cholesterol, 115 g Carbohydrates, 20 g Total sugars (3 g Added sugars), 22 g Fiber, 20 g Total fat (6 g sat), 527 mg Sodium, ★★★★★ Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Vitamin C, Vitamin K, Folate, Iron, Phosphorus, Zinc, ★★★ Calcium, Magnesium, Potassium, ★★ Vitamin A, B3 (niacin), Vitamin B12, Vitamin E

Kitchen Sanctuary

100 quick and easy, home-cooked family recipes, ready in 30 minutes or less, from the hugely popular blog and YouTube channel, Kitchen Sanctuary.

Making dinner from scratch can feel like a chore - often half the battle is trying to find something that's, quick, healthy and, most importantly, delicious. But delicious doesn't have to mean demanding.

After their debut book, Sunday Times bestseller It's All About Dinner, Kitchen Sanctuary is back - this time focusing on quick and easy meals that are also budget friendly.

bookshop.org

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Contributor

Nicky Corbishley

An award-winning food blogger, wife and busy mum of two who loves food, Nicky Corbishley spent 14 years working in corporate IT before turning to something more creative that would allow her to spend more time with the children.

Nicky loves being in the kitchen and started cooking from a young age - inspired by her dad, who spent part of his childhood in Singapore, and mum, who taught her how to make a roast dinner at the age of 11.

She started Kitchen Sanctuary (instagram) as a way to keep a diary of her favorite recipes, and it quickly grew in popularity, with readers loving the straightforward, easy-to-follow recipes, eye-catching photography and professional recipe videos.

You can also follow Kitchen Sanctuary on instagram.

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