Process the toasted walnuts once cooled in a food processor until a fine meal forms.
Heat olive oil in a large skillet over medium heat and once hot add the diced onion, the salt and pepper. Cook for 4-5 minutes, stirring occasionally until onion is soft and cooked through.
Add the vegetable broth and bring to a simmer, then add the lentils. Cook uncovered for 20 minutes or until lentils are just tender. Add more broth or water while cooking as needed to keep the lentils submerged.
Once lentils have just cooked through, add the walnut meal, pomegranate molasses, maple syrup, turmeric, cumin and cinnamon. Stir to combine, bring to a simmer, then lower heat and let simmer for 10 minutes until thickened and fragrant.
Taste and adjust seasoning with more salt and pepper or additional spices or pomegranate molasses if needed. If too thick, you can add more vegetable broth or water.
Garnish with pomegranate seeds and parsley and serve over rice.