lentils2 I have discovered my new favourite salad ingredient for winter: Beluga lentils. Lentils are probably the most underestimated beans, no wonder, they are mostly known for thick, overkooked stews. However, mixed cold in a salad with fresh ingredients and a light dressing, lentils open up a whole new world of taste. Try out this delicious salad with the best, winter has to offer: Beluga lentils, cranberries, caramelised nuts, spinach and pomegranate.

lentils1 You’ll need (serves 4):

  • 2 cups cooked Beluga lentils
  • 2 cups chopped fresh baby spinach
  • 1 cup pomegranate arils
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 1 tsp pomegranate syrup (alternatively honey and pomegranate Juice)
  • 2 tbsp white wine vinegar
  • a pinch of salt and pepper


1. Bring honey to a boil in a small saucepan over moderate heat, stirring until honey  is dissolved. Pour over nuts and stir until nuts are well coated and roast, stirring occasionally, until golden brown.

2. Toss nuts together with other ingredients and serve immediately.


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