Beluga Black Lentil Salad

• 2 cups beluga black lentils, rinsed and drained
• 3 tablespoons butter (substitute vegetable oil)
• 1 teaspoon curry powder
• 1/4 teaspoon cayenne pepper (to taste)
• 1/4 teaspoon black pepper (to taste)
• 4 cups low sodium chicken broth (substitute vegetable broth)
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1/2 cup red pepper, seeded and diced
• 1/2 cup roma tomato, seeded and diced
• 1/3 cup green onion, thinly sliced
• 1 large avocado, pitted, peeled and diced
• 1 tablespoon parsley (for garnish)
• 1/4 cup pomegranate molasses
• 2 tablespoons olive oil
• 2 tablespoons lemon juice

1. Rinse lentils under cold water and remove any small pebbles; drain. In a 4-quart pot over medium heat, add butter. When melted, add lentils and stir until well coated. Add curry powder, cayenne pepper and freshly ground black pepper; stir to combine. Pour in broth and partially cover; bring to a boil. Reduce heat to medium and cook until lentils are tender about 20 minutes. Remove from heat and transfer into a mixing bowl; cool to room temperature.
2. .
3. Meanwhile, make vinaigrette by whisking pomegranate molasses, olive oil and fresh squeezed lemon juice together; set aside.
4. Add red pepper, tomatoes, green onions and avocado to the salad; gently toss to blend. Pour in vinaigrette and toss to coat. Either leave it at room temperature or chill for 1 hour. Just before serving, sprinkle with fresh chopped parsley. Makes 6 servings.

beluga black lentils, butter, curry powder, cayenne pepper, black pepper, chicken broth, garbanzo beans, red pepper, roma tomato, green onion, avocado, parsley, pomegranate molasses, olive oil, lemon juice

Taken from www.food.com/recipe/beluga-black-lentil-salad-537144 (may not work)