By theguardian.com
Lentils with pomegranate molasses and lemon tahini
Instructions
Prep:10minCook:45min
These gently sweet-and-sour lentils are great, and you should definitely make them, but the real head-turner here is the whipped lemon tahini, shown to me by plant-based chef Kali Jago – it is now my favourite condiment
Updated at: Thu, 27 Nov 2025 04:25:19 GMT
Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
29
High
Nutrition per serving
Calories578.6 kcal (29%)
Total Fat21 g (30%)
Carbs75.3 g (29%)
Sugars7.9 g (9%)
Protein27.3 g (55%)
Sodium267.3 mg (13%)
Fiber13.8 g (49%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
extra-virgin olive oil
2brown onions
peeled and finely sliced
4garlic cloves
peeled
fine sea salt
120gcelery stalks
trimmed and diced
¼ tspground cinnamon
2 tspground cumin
½ tspground cardamom
340gbrown lentils
3 Tbsppomegranate molasses
1 tspaleppo pepper
plus extra to finish
30gflat-leaf parsley
leaves and tender stalks very finely chopped
120gtahini
1 ½ Tbsplemon juice
Instructions
View on theguardian.com
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Notes
6 liked
0 disliked
Delicious
Go-to
Makes leftovers
One-dish
Special occasion
