30-40gcoriander (cilantro), stalks and leaves, roughly chopped
3Tbsppomegranate molasses
1-2Tbspextra virgin olive oil
water
salt and pepper
How I make it
Boil the lentils in plenty of lightly salted water until tender but retaining a slight bite, 20-30 minutes. Drain and set aside.
Fry garlic and coriander in the olive oil over a medium heat until the liquids have evaporated and the coriander has started to darken, 4-5 minutes.
Add the lentils and pomegranate juice. Mix, lower the temperature to low and continue frying for a further 4-5 minutes, stirring regularly. Add a little water if it’s looking a little dry – it should look moist without being runny. Season and stir in a little extra virgin olive oil. Serve warm.
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