Lentils with Pomegranate + Dukkah



There’s a real lux factor with pomegranates, isn’t there? Their glowing pods boast a world of health qualities, characteristics synonymous to summer, and then the ultimate pull of all, that seductive pink hue. They’re not low maintenance though; having to gently prize them open and then delicately tap to retrieve their goods can often be a painstaking and time consuming task.

But, should you decide to sprinkle them over a salad, drop a few into your cocktail or drizzle them over your winter soup, you know the pommy is going to seduce you; hook, line and sinker. So, when Meike (the lady behind Eat in my Kitchen) shared this dish with us I knew it was going to be good: the gothic Beluga, nutty dukkah and sweet and sour pomegranate tones all marry an absolute dream. It’s perfect for winter nights, and equally delicious when chilled in the summer. Make it in a batch, serve and enjoy!

For 3-4 people you need


lentils (preferably Beluga) 250g / 9 ounces
bay leaf 1
fresh thyme, a small bunch
olive oil
pomegranate 1

For the dukkah
hazelnuts 30g / 1 ounce
sunflower seeds 20g / 3/4 ounce
pistachios 20g / 3/4 ounce
sesame seeds 20g / 3/4 ounce
fennel seeds, crushed in a mortar, 1 teaspoon
black peppercorns, crushed in a mortar, 1/2 teaspoon
coriander seeds, crushed in a mortar, 1 teaspoon
ground cumin 1/4 teaspoon
coarse sea salt 1/2 teaspoon

You can keep the remaining dukkah in a jar and use it for salads and soups.


Mix the ingredients for the dukkah in a food processor.

Peel the seeds out of the pomegranate.

Cook the lentils according to the instructions on the package with the bay leaf and thyme, but without salt. Mine needed 20 minutes in 750ml / 1.5 pints of water. Stir in a splash of olive oil and season with a little salt.

Arrange the lentils on the plates sprinkled with pomegranate seeds and a tablespoon of dukkah.





Words: Paris Bielby

Recipe: Meike Peters

Images: Meike Peters