Persian-Inspired Lentil & Pomegranate Vinegar Salad

Inspiration: Persian cuisine uses pomegranate in sauces and salads for brightness. Here, CEREN Pomegranate Vinegar lifts earthy lentils with sweet–tart notes.

Ingredients

• 1 cup green or brown lentils
• 2 cups water
• ½ cup cucumber, diced
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, finely sliced
• ½ cup fresh parsley & mint, chopped
• 2 tablespoons CEREN Pomegranate Vinegar
• 2 tablespoons CEREN Extra Virgin Olive Oil
• 1 teaspoon honey
• Salt & black pepper, to taste
• 2 tablespoons pomegranate seeds, for garnish

Instructions

Cook lentils: Simmer lentils in water until tender but not mushy (about 20 minutes). Drain and cool.

Prepare dressing: Whisk CEREN Pomegranate Vinegar, olive oil, honey, salt, and pepper.

Assemble salad: Toss lentils with cucumber, tomatoes, onion, and herbs. Pour over dressing.

Serve: Garnish with pomegranate seeds for crunch and color.

👉 A Middle Eastern-inspired vegetarian salad — fresh, earthy, and tangy.