Black Lentil & Pomegranate Salad - Chef Whitney Aronoff | Starseed Kitchen

Black Lentil & Pomegranate Salad

  • Author: Chef Whitney Aronoff
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Stove Top
  • Cuisine: Healthy


Iron up with this plant-based protein packed salad filled with celery, fresh mint, feta and pomegranates.




  • 1 cup black lentils
  • 2 cups bone broth or vegetable broth
  • Fresh thyme, 6-8 sprigs
  • 1 bay leaf
  • 1 cup diced celery (about 23 ribs)
  • 1 cup celery leaves
  • ½ cup mint, rough chopped
  • ½ cup parsley, rough chopped
  • 4 oz crumbled feta (about ½ a block)
  • ½ cup pomegranate seeds
  • 3 cups of baby arugula


  • Zest and juice of 1 lemon
  • 1/8 cup red wine vinegar
  • 1 garlic clove, minced
  • ½ a small shallot, minced
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • ¼ cup olive oil


  1. Add 2 cups of broth and 2 cups of water to a medium pot with lid. Bring to a simmer. Wash lentils in a sieve. Drain, and add to simmering water. Let water come back to a simmer. Partially cover pot with lid and let simmer for 20 minutes.
  2. Drain lentils, discard thyme stems and add to a medium mixing bowl.
  3. While lentils are cooking, prepare the dressing. Add all ingredients to a small jar. Shake well to emulsify. Add half the dressing to the warm lentils. Stir well. Set aside to cool.
  4. Prepare celery by slicing into small, ¼ inch bite size pieces. Once lentils have cooled, add celery, celery leaves, mint, parsley, feta, and half the pomegranates. Toss well.
  5. Add additional dressing to taste. Serve over baby arugula leaves.


I cook my lentils and all my beans and legumes with a bay leaf. This helps with digestion and adds a subtle, earthy flavor.

Keywords: salad, salads, lentil salad, vegan salad, vegetarian salad, plant based salad, protein salad, iron salad, vegetarian holiday side, vegetarian holiday salad