Red Lentil Cakes With Pomegranate Salad

1. 1

   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.

2. 2

   Chop 1/2 cup of the cilantro leaves and add to the red lentil mixture with the tomato paste. Cover and refrigerate 30 mins.

3. 3

   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.

4. 4

   Form the red lentil mixture into small 'cakes' and serve with the pomegranate salad.

* Per serving · 4 servings · Values may vary.