Prep Time: 10 min.
Cook Time: 12 min. for lentils.
Yielld: 4 servings.


2 cups Low sodium vegetable broth
½ tsp Ground cinnamon
½ tsp Unrefined sea salt
½ cup Yellow lentils, rinsed
½ cup Pomegranate seeds
½ cup Pumpkin seeds
¼ cup Toasted pine nuts
12 spears Asparagus, trimmed and chopped
½ cup Chopped fresh parsley
½ cup Chopped fresh mint
1 tsp Turmeric
2 Tbsp Avocado oil
Juice of 1 fresh lemon
2 tsp Freshly grated lemon zest



1.) Place vegetable stock, cinnamon and half the sea salt in a small saucepan. Bring to a boil.
2.) Add lentils.
3.) Add water to lentils to cover by 1 inch.
4.) Bring mixture to a gentle simmer and cook until tender,10 to 12 minutes.
5.) Remove from heat and drain.
6.) Place lentils in a fine mesh sieve and rinse under cold water. Let stand over a bowl until well drained.
7.) Place pumpkin seeds in a small skillet over medium-low heat.
8.) Shake the pan frequently until the seeds are lightly browned.
9.) Remove from heat and let cool in a bowl. Set aside.
10.) Combine lentils, pomegranate seeds, chopped asparagus, half the pumpkin seeds, turmeric, parsley, mint, avocado oil, lemon juice and zest, and half the pine nuts. Toss well. Garnish with remaining pumpkin seeds and pine nuts.