Red Lentil Cakes With Pomegranate Salad - cooking recipe

Ingredients

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

Preparation

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.