Pomegranate Lentils By Ellen Kanner


  • 1 cup of lentils picked over for grit and pebbles, and rinsed
  • 2 garlic cloves
  • 1 bay leaf
  • 1 pint grape tomatoes halved
  • 1 small-to-medium onion sliced in half and then into thin half-moon slices
  • drizzle of olive oil
  • 2 teaspoons sumac or juice of 1 lemon
  • 1 teaspoon cumin
  • 1/2 teaspoon allspice
  • pinch red pepper flakes optional
  • 2 tablespoons pomegranate molasses *
  • 1 handful of cilantro chopped
  • 1 handful chopped spinach or other tender greens optional
  • 1 handful fresh pomegranate seeds optional, but very nice
  • sea salt and fresh ground pepper to taste


  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

  2. Bring two cups of water to boil in a medium saucepan. Add the lentils, garlic cloves and bay leaves. When they return to boil, cover and reduce heat to low. Let lentils simmer for 30 minutes. The lentils should have plumped and absorbed all the water.

  3. Meanwhile, spread grape tomatoes and sliced onion on the baking sheet. Drizzle with a little olive oil and sprinkle with sea salt. Roast for 20 minutes, or until the tomatoes are softened, and both the tomatoes and onions have a slight char.

  4. Combine the lentils, tomatoes and onion in a large bowl. Add sumac, cumin, allspice and pomegranate molasses. Give a gentle stir to combine. Add chopped cilantro, spinach or other optional green. Add sea salt and fresh ground pepper. Garnish with pomegranate seeds.

*available in specialty markets and some grocery stores

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