Braised lentils & aubergines with pomegranate

Name: Braised lentils & aubergines with pomegranate
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: 225 g lentils or green lentils, rinsed; ½ tbsp ground cumin; 2 aubergines, peeled and cut into cubes; 6 tbsp pomegranate molasses; 1½ tbsp olive oil; 4 clove/s garlic, finely sliced; 1 1/2 lemon, juice (you may want more), 1/2 wedges; 20 g pack dill, leaves only, roughly chopped; 25 g pack mint, leaves only, torn; 3 tbsp pomegranate seeds; LLevantine Table 2 Handstretched Flatbreads, toserve (optional)

Diana Henry's dish is based on a Palestinian recipe, and pomegranate molasses and seeds are key – the sweet tartness contrasts beautifully with the cauliflower dish.

5 out of 5 stars(1) Rate this recipe

VegetarianHealthyLow fatHigh fibreSource of protein2 of your 5 a day

Serves6
CourseAccompaniment
Prepare15 mins
Cook45 mins
Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

225g lentils or green lentils, rinsed
½ tbsp ground cumin
2 aubergines, peeled and cut into cubes
6 tbsp pomegranate molasses
1½ tbsp olive oil
4 clove/s garlic, finely sliced
1 1/2 lemon, juice (you may want more), 1/2 wedges
½ x 20g pack dill, leaves only, roughly chopped
⅓ x 25g pack mint, leaves only, torn
3 tbsp pomegranate seeds
LLevantine Table 2 Handstretched Flatbreads, toserve (optional)

Put the lentils into a large saucepan, add the cumin and enough water to cover by 4cm and simmer for 15 minutes.
Add the aubergines and molasses to the lentils with about 300ml more water, then season and cook, partly covered with a lid, for 25 minutes, or until the aubergine flesh has broken down. The mixture should be soft and pulpy and not too wet.
Heat the oil in a frying pan and sauté the garlic until golden. Stir the garlic and the oil it’s cooked in and the lemon juice into the lentils and aubergines and cook for 5 minutes more.
Taste to see if more lemon juice or seasoning is needed. Pour into a warm serving dish and stir in about ⅔ of the herbs. Scatter the pomegranate seeds and remaining herbs on top, then serve alongside the lemon wedges.

Typical values per serving when made using specific products in recipe