Serves 4
Time 40 minutes


2 leeks, washed and halved
1 cup basmati rice
2-3 cups vegetable or chicken stock
2 tbsp olive oil
1 cup puy lentils, uncooked
1 cinnamon stick
2 garlic cloves, crushed
½ tsp coriander, ground
½ tsp cumin, ground
½ cup pomegranate seeds
Salt and pepper
¼ cup flaked almonds

Mint yoghurt
1 cup natural yoghurt
½ tbsp lemon juice
½ lemon, zest
½ bunch mint, chopped finely
1 garlic clove, crushed finely


To make the mint yoghurt, combine all ingredients in a small bowl, set aside.

In a saucepan, combine lentils, rice, garlic, coriander, cumin and cinnamon stick and 1-2 cups stock, bring to the boil, reduce heat and simmer for about 20 minutes until lentils and rice are tender, drain and set aside.

Meanwhile heat olive oil in a frying pan, add leeks, season and cook for 10-15 minutes until golden and crispy on each side.

Remove from heat and spoon into a serving dish, topped with the crispy leeks, flaked almonds, pomegranate seeds, and extra squeeze of pomegranate juice and mint yoghurt.

Health tip: puy lentils are small sized lentils and are a great source of plant-based protein.