French Lentil, Maitake & Herb Salad with Pomegranate Molasses
This recipe uses some of my most favorite ingredients to enhance it: pomegranate molasses, mushrooms and lots and lots of fresh herbs. When creating new recipes I tend to start with two things in mind: the type of dish it will be (i.e. a soup, a muffin, etc.) and an ingredient or two I want to showcase.
I originally developed this recipe for a class called Modern Vegetarian BBQ. My idea was to make some sides that were flavorful, could hold up well for hours on the table and were something different than a potato or Cobb salad. Lentil salad checked all of those boxes. Plus, they can act as little sponges for whatever they are dressed with. I love to have mushrooms at picnics and BBQs because they offer both savoriness and a meaty texture that are harder to come by in the plant based world.
INGREDIENTS
8 oz (225g) maitake mushrooms, torn
2 tsp tamari
1 c French lentils
2 ½ tsp salt, divided
3 Tbsp olive oil + extra for mushrooms
3 Tbsp pomegranate molasses
1 large bunch mint, de-stemmed and roughly chopped
1 large bunch parsley, de-stemmed and roughly chopped
Black pepper
DIRECTIONS
Preheat the oven to 375°F (190°C).
In a medium bowl combine maitakes, tamari & a generous drizzle of olive oil. Stir to combine and then transfer to a parchment lined sheet pan. Transfer to the oven and roast for 25-30 minutes until mushrooms are browned and smell fragrant. Make sure to flip halfway through to ensure even cooking. Set aside to cool slightly.
Put lentils in a medium-large heavy bottomed pot and fill with water until the water line is about 2 inches above lentils. Add 1 tsp salt, cover and bring to a boil over medium high heat. Reduce to a simmer and continue to cook until the lentils are tender but not falling apart, about 20-25 minutes.
Drain lentils thoroughly and transfer to a large bowl. Quickly pour in olive oil, pomegranate molasses and the remaining 1½ tsp of salt. Stir gently to combine. The dressing absorbs better while the lentils are still warm. Let sit for 5 minutes to absorb.
Fold in herbs, maitakes and black pepper. Taste and adjust seasonings. Serve immediately.
Serves 4-6
NOTE
There is a tremendous amount of variation with pomegranate molasses. Some are quite sweet while others possess a serious tang. This recipe was tested with the Carlo brand, which I find to be the middle of the road. Be sure to taste the pomegranate molasses on its own before you add.