Waitrose and Partners
Braised lentils & aubergines with pomegranate

Braised lentils & aubergines with pomegranate

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.

0 out of 5 stars(0) Rate this recipe
VeganVegetarianHealthyLow fatHigh fibreSource of protein2 of your 5 a day
  • Serves6
  • CourseAccompaniment
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr

Ingredients

  • 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
  • ½ lemon, juice (you may want more)
  • ½ x 20g pack dill, leaves only, roughly chopped
  • ⅓ x 25g pack mint, leaves only, torn
  • 3 tbsp pomegranate seeds

Method

  1. Put the lentils into a large saucepan, add the cumin and enough water to cover by 4cm and simmer for 15 minutes.

  2. 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.

  3. 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.

  4. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

808kJ/ 193kcals

Fat

4g

Saturated Fat

0.6g

Carbohydrates

23g

Sugars

11g

Fibre

15g

Protein

8.7g

Salt

0.1g

Rating details

Rate this recipe

Select your rating

0 out of 5 stars

Overall rating

No ratings for this recipe yet