INGREDIENTS
2 pinches
Aleppo chilli flake
3 handfuls
Flat leaf parsley
4 cloves
Garlic
1
Garlic clove
1
Lemon, Juice of small
1 tbsp
Oregano, fresh
1 tsp
Oregano, fresh leaves
1
small handful Pomegranate seeds
750 g
Red lentils
2
Red onions, large
1
tin Tomatoes
2 tbsp
Lemon juice, fresh
1 tbsp
Pomegranate molasses
1
Black pepper, Freshly ground
2
large pinches Sea salt
1
Sea salt and pepper
2 tbsp
Ghee or coconut oil
1
drizzle Olive oil, extra virgin
1 tbsp
Cumin, ground
1
small handful Pistachios
2 l
water
1tbsp of fresh thyme leaves or 2tsp of dried thyme