Persian aubergine lentils, pomegranate and mint rice


We take inspiration from Iranian cuisine and its cornerstone ingredients for this delicate lentil dish, featuring warm cinnamon, mint-laced yoghurt, soft aubergine and tart pomegranate. A colourful, hearty dinner.

Serves: 2

Cook time: 30 minutes




120g cherry tomatoes

½ lemon

½ pomegranate

½ tbsp oil

½ vegetable stock cube

1 aubergine

1 baby cucumber

1 brown onion

240g lentils in water (drained)

2 tbsp Middle Eastern spice mix

2 tbsp tomato puree

80g brown rice

80ml coconut yoghurt

Medium handful of fresh mint




1. Boil a kettle. Rinse the brown rice and place into a saucepan with 400ml boiling water and a pinch of sea salt. Simmer for 20-25 mins.


2. Dice the aubergine into small 1cm pieces and finely dice the onion.


3. Heat a large pan with ½ tbsp oil on a medium-high heat and cook the aubergine and onion for 8-10 mins until turning golden. Stir in the Middle Eastern spice mix and cook for 1-2 mins.


4. Meanwhile, dissolve the half vegetable stock cube in a jug with 200ml boiling water. Drain and rinse the lentils and cut the cherry tomatoes in half. Add the tomato puree, cherry tomatoes, vegetable stock and lentils to the pan and simmer for 10 mins until thickened. Squeeze in some lemon juice (to taste) and season with sea salt and black pepper.


5. Make the tzatziki: roughly chop the mint leaves, grate half the baby cucumber and finely dice the other half. Squeeze as much liquid as you can from the grated cucumber, then place the cucumber in a small bowl (discarding the liquid) and stir through the coconut yoghurt, half of the mint and a pinch of sea salt (to taste). Add a little cold water to thin the mix if needed.


6. Slice the pomegranate in half and remove the seeds from one half. Drain the brown rice and stir through the diced cucumber, pomegranate seeds and remaining mint leaves.


7. Spoon the Persian aubergine lentils onto two warm plates alongside the pomegranate rice and tzatziki.



584calories • 93.5g carbs • 15g fat • 22.5g protein

Allergens: Celery



Recipe courtesy of Mindful Chef

Get recipes, inspiration and more

Sign up below to enjoy my favourite recipes, get regular motivational stories, active ideas, plus receive exclusive invites to Jennis events.

Product shot

Cookie Usage

Our website uses cookies for analytical purposes and to give you the best possible experience.
Click on Accept to agree or Preferences to view and choose your cookie settings.

This site uses cookies to store information on your computer.

Some cookies are necessary in order to deliver the best user experience while others provide analytics or allow retargeting in order to display advertisements that are relevant to you.

For a full list of our cookies and how we use them, please visit our Cookie Policy

Essential Cookies

These cookies enable the website to function to the best of its ability and provide the best user experience for you. They can still be disabled via your browser settings.

Analytical Cookies

We use analytical cookies such as those used by Google Analytics to give us information about the way our users interact with - this helps us to make improvements to the site to enhance your experience.

For a full list of analytical cookies and how we use them, visit our Cookie Policy

Social Media Cookies

We use cookies that track visits from social media platforms such as Facebook and LinkedIn - these cookies allow us to re-target users with relevant advertisements from

For a full list of social media cookies and how we use them, visit our Cookie Policy

Browse categories