If you want to bulk this up, you could add any of the following: chopped rotisserie chicken, chopped cucumber, chopped bell pepper, or even cooked and cooled rice.
2 cups brown dried lentils, rinsed well
2 cups chicken or vegetable stock
2 ripe tomatoes, deseeded and chopped
1 small red onion, finely chopped
2 tablespoons fresh coriander, chopped
1 cup Halloumi cheese, sliced and soaked in warm water to de-salt
1 pomegranate, remove and clean seeds
2 tablespoons fresh basil leaves, finely chopped
For the dressing:
2 tablespoons Dijon mustard
2 tablespoons good quality virgin olive oil
3 tablespoons chicken/vegetable stock
2 tablespoons orange blossom water
¼ teaspoon rock/freshly ground salt
¼ teaspoon ground black pepper
1. In a strainer, rinse and clean the lentils. In a large bowl, place lentils in water, until just covered. Add a pinch of baking soda, and place in refrigerator for minimum one hour.
2. Drain water and place the lentils in a medium saucepan with stock and bring to a boil. Change heat to medium and simmer until al dente but tender enough to eat, so keep a close eye and taste samples of a few lentils regularly. Drain the lentils from excess water and run cool water over for faster cooling.
3. Mix the lentils with the tomato, onion, coriander, and, pomegranate seeds. Remove the Halloumi from the water, pat dry and chop into small cubes. Combine with the lentil mix.
4. In a small bowl, whisk Dijon mustard, olive oil, stock, orange blossom water, salt and pepper.
5. Add the dressing to lentil mix and toss to distribute the flavors.
6. Taste and season to your liking.
7. Place in refrigerator for half an hour before serving if you would like it a little cooler. If preparing ahead of time, keep the dressing separate in small saucer in the refrigerator until you are close to serving time, then toss together.