Yellow lentil salad with Sorrel and pomegranate

Your perfect winter salad! The delicately sour note of our Sorrel combined with fresh pomegranate, earthy mushrooms and protein-rich lentils make for a truly unique flavour experience.

 Min. |   


  • 140 g yellow lentils
  • 200 g mushrooms
  • 1 Seedbar Sorrel
  • 1/2 pomegranate
  • 1 red onion
  • 10 g walnuts
  • 4 tbsp pumpkin oil
  • 3 tbsp apple cider vinegar
  • 2 tsp agave syrup
  • Salt & pepper


per pack (3 Seedbars)

Step 1

Cook lentils according to the instructions on the packet. Meanwhile, cut open the top of the pomegranate, break the fruit into pieces and take out the seeds.

Step 2

Peel and finely dice the onion. Place in a bowl and mix with apple cider vinegar, agave syrup and pumpkin oil. Season with salt and pepper.

Step 3

Clean the mushrooms and cut them into slices. Heat the oil in a pan and fry the mushrooms in it.

Step 4

Coarsely chop the walnuts. Harvest Sorrel. Put lentils, Sorrel, pomegranate and mushrooms on a plate, spread the dressing and walnuts on top and enjoy.

Recipe provided by the cooking app KptnCook.

More healthy and tasty recipes