The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lentil & Aubergine Tagine with Pomegranate Rice
Take inspiration from Persian cuisine and whip up this delicate lentil dish. Featuring warm turmeric rice, mint-laced yoghurt, soft aubergine, tart pomegranate seeds and delicately toasted almond flakes. Our house blend of Baharat spice ensures quick flavour. It makes for one colourful, hearty dinner.
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 2 tbsp Moroccan seasoning (cumin seeds, chilli flakes, coriander, mint, garlic, caraway, chilli powder, cayenne pepper)
- 2 tbsp tomato purée
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 75g pomegranate seeds
- 230g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 1 aubergine
- 1 onion
- 10g flaked almonds (Nuts)
- 110g baby tomatoes
- ½ tsp turmeric
- 80g brown rice (brown rice (100%))
- 1 handful of fresh mint
Nutritional Information
Calories: 565
Protein: 15g
Carbs: 61g
Fat: 21g
Ingredients
- 2 tbsp tomato purée (use half)
- 1 aubergine (use half)
- 110g baby tomatoes (use half)
- 0.5 tsp turmeric (use half)
- 1 onion (use half)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 2 tbsp Moroccan seasoning (use half) (cumin seeds, chilli flakes, coriander, mint, garlic, caraway, chilli powder, cayenne pepper)
- 75g pomegranate seeds (use half)
- 230g lentils (use half) (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 80g brown rice (use half) (brown rice (100%))
- 1 handful of fresh mint (use half)
- 10g flaked almonds (use half) (Nuts)
Nutritional Information
Calories: 565
Protein: 15g
Carbs: 61g
Fat: 21g
Lentil & Aubergine Tagine with Pomegranate Rice
Take inspiration from Persian cuisine and whip up this delicate lentil dish. Featuring warm turmeric rice, mint-laced yoghurt, soft aubergine, tart pomegranate seeds and delicately toasted almond flakes. Our house blend of Baharat spice ensures quick flavour. It makes for one colourful, hearty dinner.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and the turmeric. Boil for 25-30 mins, until cooked.
- Heat a frying pan on medium heat. Add the almonds and toast for 2-3 mins, until golden brown. Remove and set aside.
- Dice the aubergine into 1cm cubes. Finely dice the onion. Reheat the frying pan with 1 tbsp oil on medium-high heat. Once hot, add the aubergine and onion. Cook for 8-10 mins, until golden. Meanwhile, drain and rinse the lentils. Halve the tomatoes.
- Add the spice mix to the pan and cook for 1-2 mins. Add the tomato puree, tomatoes, lentils and 250ml hot water (125ml for 1 person). Simmer for 8-10 mins, until thickened. Season with sea salt and black pepper.
- Pick the mint leaves from the stalks and roughly chop. To a small bowl, add the yoghurt and half the mint and season with sea salt and black pepper. Add a splash of water for a thinner sauce, if desired.
- Drain the rice and return to the pan. Stir in the pomegranate seeds and remaining mint leaves. Season with sea salt and black pepper. Serve the aubergine lentils with pomegranate rice and the mint yogurt.
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