سلطة الكيل والعدس

We wash the lentils well, then boil them in a pot of water until fully cooked, and set them aside to cool completely.

We finely chop the kale and place it in a large bowl.

We add the finely chopped cucumbers and tomatoes over the kale.

We add the grated carrots and pomegranate seeds.

We add the boiled and cooled lentils and the finely chopped red onion.

In a small bowl, we add lemon juice, olive oil, pomegranate molasses, mustard, salt, and dried mint.

We mix the dressing ingredients well until combined.

We pour the dressing over the salad and toss until all ingredients are evenly coated.

We place the salad in the refrigerator for one hour before serving to allow the flavors to blend and serve it cold.