Lentil, eggplant and pomegranate stew

Excellent recipe in The Guardian for lentil, pomegranate and eggplant stew.

Here is a recipe for pomegranate molasses – just reduce pomegranate juice after adding some sugar and lemon juice.

Ingredients – Rummaniyeh

Best enjoyed with taboon: a type of flatbread traditionally baked in a taboon oven. It is soft, slightly chewy and doesn’t tear easily. In the Middle East, it is a staple, sold as street food, stuffed with hummus, falafel or shaved meat.

Serves 4

  • 250g brown lentils
  • 1 tbsp ground cumin
  • 600ml water
  • 1 aubergine, peeled and cubed into small pieces
  • 1 tbsp salt
  • 50ml olive oil, plus extra for drizzling
  • 4–6 large garlic cloves, sliced and crushed
  • 150ml pomegranate molasses
  • Juice of 2 lemons
  • 1 tbsp plain flour (optional)
  • 1 pomegranate, seeded
  • Flat-leaf parsley, chopped, to serve
  • Taboon bread or khubez, to serve

1 Put the lentils, cumin and water in a saucepan, bring to the boil and then continue to boil for 10 minutes. Add the aubergine and salt, then leave to simmer for 25 minutes.

2 Set another pan over a medium heat. Add the olive oil and garlic and cook for a few minutes until they turn golden.

3 When the lentils and aubergine have been cooking for their 25 minutes, add the fried garlic and pomegranate molasses, and stir. Cook for another 5 minutes, then mix in the lemon juice and, if you like, add the optional tbsp of flour to thicken the dish (omit this for a gluten-free version).

4 Place in a serving bowl, drizzle with a little olive oil, scatter the pomegranate seeds over the top and finish with some parsley. Enjoy with hot taboon bread or khubez.


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