Pomegranate, Lentil, and Mixed Greens Salad

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

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.

Step 2

Divide the mixed greens evenly among 4 salad plates. Sprinkle pomegranate arils over the greens.

Step 3

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.

Step 4

Slowly pour in the olive oil while whisking vigorously to form a homogenous dressing. Taste and season with salt and pepper as needed.

Step 5

Sprinkle lentils evenly over the salad and drizzle dressing over the top.