Pomegranate gets a berry boost with sumac and allspice, two spices that began life as berries, yes, even allspice. Sumac is tart but not acidic. It adds a little sparkle. Allspice is a Caribbean berry with warming notes. Both are beloved in Middle Eastern cuisine.
1cupof lentilspicked over for grit and pebbles, and rinsed
2garlic cloves
1bay leaf
1pintgrape tomatoeshalved
1small-to-medium onionsliced in half and then into thin half-moon slices
drizzle of olive oil
2teaspoonssumac or juice of 1 lemon
1teaspooncumin
1/2teaspoonallspice
pinchred pepper flakesoptional
2tablespoonspomegranate molasses *
1handful of cilantrochopped
1handful chopped spinach or other tender greensoptional
1handful fresh pomegranate seedsoptional, but very nice
sea salt and fresh ground pepper to taste
Instructions
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
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.
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.
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.
Notes
*available in specialty markets and some grocery stores