Italian Pasta with Chickpeas/Pasta con ceci

This salad combines protein-packed lentils with sweet and tart pomegranate seeds and crunchy mixed greens for a sweet and savory combination that tastes as good as it is healthy.

½ cup (96 g) lentils, rinsed, drained,
and sorted
1 bay leaf
4 cups (120 g) mixed field greens
or baby spinach
¼ cup (45 g) pomegranate
arils (seeds)
¼ cup (60 ml) pomegranate juice
2 tablespoons (30 ml) extra-virgin
olive oil
Unrefined sea salt or salt, to taste
Freshly ground black pepper, to taste
Yield: 4 servings

Place the lentils in a medium saucepan and cover with water. Bring to a
boil over high heat, reduce heat to low, and add the bay leaf. Simmer,
uncovered, for 30 minutes, or until tender. Drain, and discard the bay leaf.
Divide the mixed greens evenly among 4 salad plates. Sprinkle pomegranate arils over the greens.
Heat the pomegranate juice in a small saucepan over medium-high heat
until it boils. Reduce heat to low and simmer for 5 to 10 minutes, until
thick and syrupy.
Slowly pour in the olive oil while whisking vigorously to form a
homogenous dressing. Taste and season with salt and pepper as needed.
Sprinkle lentils evenly over the salad and drizzle dressing over the top.

Mediterranean Tradition
Try preparing lentils in large batches in advance so that they will be
on hand and can easily be incorporated into recipes when needed.

Pasta & Couscous