Black Lentils With Pomegranate And Mint Recipe

About this recipe

A hearty and diabetic-friendly vegetarian dinner featuring black lentils, caramelized mushrooms, and fresh mint, topped with pomegranate seeds and a drizzle of pomegranate molasses.

Ingredients

• 100 g Mint Leaves
• 150 g Spring Onion (Kandychi Path)
• 200 g Portobello Mushroom (Punnet)
• 45 g Snapin Cinnamon Powder
• 5Ltr Vittorio Pomace Olive Oil
• 750Ml Yamama Pomegranate Grenadine Molasses
• 400 g Agapi Protein Greek Yogurt (Natural)
• 400G Chtoura Foods Boiled Chickpeas In Brine

Instructions

1. 1. Drain and rinse 1 cup of chickpeas. Set aside.
2. 2. Heat 3 tablespoons of olive oil in a large sauté pan over medium-high heat. Add 1 finely sliced spring onion. Sauté until golden and caramelized, about 5 minutes.
3. 3. Add 2 diced portobello mushrooms to the pan with the onions. Cook until the mushrooms release their moisture and caramelize, about 8 minutes.
4. 4. In a large bowl, combine the cooked chickpeas, caramelized onions, and mushrooms. Stir in 1 tablespoon of chopped fresh mint and mix well. Taste and adjust seasoning with additional mint if needed.
5. 5. Fold in 1 cup of pomegranate seeds and drizzle with 3 tablespoons of pomegranate molasses. Top with 1/2 cup of Greek yogurt and serve warm.