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Categories:
red lentils olive oil ground cumin ground turmeric cayenne pepper grenadine syrup bulgur wheat cilantro tomato pomegranate lemon juice red onion
Viewed: 79 - Published at: 5 years agoIngredients
- 1/2 cup red lentils
- 4 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4-1/2 tsp cayenne pepper
- 1 tbsp grenadine syrup
- 2/3 cup bulgur wheat
- 3/4 cup cilantro leaves
- 1 tbsp tomato paste
- 1 None pomegranate, halved, seeds tapped out, reserving juice
- 2 tbsp lemon juice
- 1 None red onion, peeled, cut into thin rings
Method
- Bring lentils and 2 cups water to a boil in a medium saucepan. Reduce heat to low and simmer 10 mins. Drain well. Heat 1 tbsp of the oil in same pan on medium heat. Add the spices and cook 2 mins. Stir in the lentils, grenadine and 1 1/4 cups water. Bring to a boil. Reduce heat to low and simmer, covered, 8-10 mins. Add the bulgur wheat and simmer 5 mins. Remove from the heat. Season with salt and pepper. Transfer to a large bowl and set aside to cool.
- Chop 1/2 cup of the cilantro leaves and add to the red lentil mixture with the tomato paste. Cover and refrigerate 30 mins.
- For the pomegranate salad, whisk pomegranate juice, lemon juice, remaining 3 tbsp oil and salt and pepper in a medium bowl. Add the red onions, pomegranate seeds and remaining cilantro leaves; toss to coat. Let stand for 10 mins.
- Form the red lentil mixture into small 'cakes' and serve with the pomegranate salad.
