Persian Lentil and Rice Salad

Persian Lentil and Rice Salad
Makes 8
Prep 15 m
Cook 21 m



  1. 1 of 4 Cook rice per package directions. Cool 15 minutes in lidded pot. Fluff, then transfer to a rimmed baking sheet. Cool in refrigerator.
  2. 2 of 4 Meanwhile, bring a separate pot of water to a boil. Add lentils. Return to a boil; cook 6 minutes. Drain and rinse under cold water until cool.
  3. 3 of 4 In a large bowl, whisk together oil, pomegranate molasses and salt. Stir into cooled rice and lentils. Gently fold in spinach, mint, cherries, walnuts and feta. Serve at room temperature or chilled.
  4. 4 of 4 NOTE: Can't find pomegranate molasses? Whisk together 1 tbsp honey with 2 tbsp pure pomegranate juice.
Nutrition Information for Persian Lentil and Rice Salad
Servings Per Recipe: 8
Per Serving: 12 g pro., 489 mg sodium, 15 g Fat, total, 8 mg chol., 358 kcal cal., 8 g fiber, 3 g sat. fat, 44 g carb.