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Palouse Caviar ( Lentil Pomegranate Salad)


Palouse Caviar (aka Lentil salad or Dip) with lentils, pomegranate seeds, beets, cilantro and lime. Serve as an appetizer with corn chips (like Little Dippers) or as a hearty salad over greens.


  • 3 cups cooked lentils (black caviar or french green)
  • 1 ½ cups cooked beets, peeled, very small diced
  • 1 cup pomegranate seeds
  • 1 cup chopped cilantro (tender stems ok)
  • ½ cup finely diced red onion
  • ½ a jalapeno, very finely diced
  • ⅓ cup olive oil
  • 1 lime, zest and juice
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 3/4 teaspoon salt
  • Optional additions: diced avocado, feta crumbles
  • Corn chips or Tortilla Chips for scooping


  1. Place first 6 ingredients in a medium bowl and toss to mix.
  2. Add olive oil, lime juice and zest, spices and salt.
  3. Stir to combine and allow this to sit 10 minutes for the salt to soak into the lentils.
  4. Adjust salt and lime.
  5. Top with crumbled feta (optional)
  6. Serve with corn chips or tortilla chips.


  • Calories: 245

Keywords: lentil salad, vegan lentil recipes, texas caviar, lentil dip, lentil salad recipe, lentil pomegranate salad,