3 cups dried green lentils
2 cloves garlic minced
1 1/2 cups pomegranate arils
1 cup toasted sliced almonds
1 1/2 cups chopped green onions
Apple Cider Vinaigrette:
1/2 cup Musselman's Apple Butter
1/4 cup apple cider vinegar
1/4 cup almond oil (can substitute olive oil)
1 tablespoon Sriracha
Salt and pepper
Pour the vegetable broth into a large stockpot. Bring to a boil. Add the dried lentils and garlic. Stir and lower the temperature to medium-low. Simmer for approximately 20 minutes, until firm, but cooked through. Drain off any excess broth and pour the lentils into a large salad bowl. Once the lentils are mostly cooled, add the pomegranate arils, toasted almonds, and chopped green onions. In a small bowl, measure the Musselman's Apple Butter, apple cider vinaigrette, oil, and sriracha. Whisk until smooth, then salt and pepper to taste. Pour the dressing over the lentil salad and toss to coat. Serve at room temperature or cold.