Lobio Mkhatulashi (ლობიო მხატულაში)

This cold Georgian salad pairs green lentils with the walnut-herb paste that runs through so much of the country's cuisine. Unlike the better-known red bean lobio, this version uses tiny green lentils that hold their shape beautifully. It is served at room temperature as part of a supra feast spread, and its jewelled pomegranate garnish makes it as beautiful as it is nutritious.

Serves: 4

Ingredients

• 300g (10.5 oz) green or Puy lentils, rinsed
• 100g (3.5 oz) walnut halves
• 3 cloves garlic, minced
• 1 tsp (5ml) ground coriander
• ½ tsp ground fenugreek
• ½ tsp ground marigold (imereti saffron) or turmeric
• 2 tbsp (30ml) red wine vinegar
• 3 tbsp (45ml) walnut oil or extra-virgin olive oil
• Small bunch fresh coriander (cilantro), chopped
• Small bunch fresh flat-leaf parsley, chopped
• 1 medium red onion, finely diced
• Seeds of ½ pomegranate
• Salt and freshly ground black pepper to taste

Instructions

1. Cook the lentils in generously salted boiling water for 20–25 minutes until tender but not mushy. Drain and spread on a tray to cool to room temperature — do not rinse.
2. Toast the walnuts in a dry pan over medium heat for 3–4 minutes until fragrant. Cool and roughly chop.
3. Blend or pound half the walnuts with the garlic, ground coriander, fenugreek, and marigold to a coarse paste. Stir in the red wine vinegar and walnut oil to loosen.
4. Combine the cooled lentils with the walnut paste, mixing gently to coat each lentil. Fold in the diced red onion and chopped herbs.
5. Taste and adjust seasoning with salt, pepper, and extra vinegar as needed. The salad should taste boldly spiced and tangy.
6. Transfer to a serving bowl. Scatter the remaining chopped walnuts and pomegranate seeds across the top. Serve at room temperature.

Cook's Notes: This salad improves after 30 minutes of resting at room temperature as the lentils absorb the walnut dressing. It keeps refrigerated for up to 2 days — bring back to room temperature before serving.