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Lentils with Pomegranate Molasses and Lemon Tahini
Ingredients
  • Extra-virgin olive oil
  • 2 brown onions, peeled and finely sliced
  • 4 garlic cloves, peeled
  • Fine sea salt
  • 2 celery stalks, trimmed and diced (120g)
  • ¼ tsp ground cinnamon
  • 2 tsp ground cumin
  • ½ tsp ground cardamom
  • 340g brown lentils
  • 3 tbsp pomegranate molasses
  • 1 tsp aleppo pepper, plus extra to finish
  • 30g flat-leaf parsley, leaves and tender stalks very finely chopped
  • 120g tahini
  • 1½ tbsp lemon juice
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