Autumn Jewel from WHOLE: Bowl Food for Balance by Melissa Delport

Ingredients

• 2 tablespoons pomegranate molasses
• 1 tablespoon white wine vinegar
• ½ teaspoon ground allspice
• ½ red chilli, finely chopped (optional)
• 1 teaspoon honey
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 300 grams vine tomatoes, diced
• 4 plum tomatoes, diced
• 200 grams yellow cherry tomatoes, diced
• 200 grams red cherry tomatoes, diced
• 3 cups vegetable stock
• 1 cup brown lentils
• 2 cloves garlic, slightly crushed
• salt and pepper
• 1 handful fresh oregano leaves
• 1 pomegranate, seeds removed
• 1 handful kale, stems removed and leaves torn
• 1 red pepper, diced
• ½ small red onion, finely chopped