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Vegetarian Fesenjan

A vegan version using lentils of a traditional Iranian stew made with pomegranate molasses and ground walnuts. So rich in flavor and super healthy!
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Middle Eastern
Keyword: vegan, healthy, lentil, vegetarian
Servings: 5 people
Calories: 435kcal
Author: Farah Abumaizar

Ingredients

  • 1 cup toasted walnuts (Toast raw walnuts in a 180C (350F) oven for 10 minutes)
  • 3 tbsp pomegranate molasses more or less to taste
  • 1/4 cup olive oil
  • 1 large yellow onion, finely diced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 1/2 cups vegetable broth
  • 1 cup rinsed brown or green lentils
  • 1-2 tbsp maple syrup or coconut sugar
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp ground cinnamon
  • Jasmine rice or rice of choice or serving
  • Pomegranate seeds for topping
  • Parsley for garnish

Instructions

  • 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.

Notes

Recipe adapted from Minimalist Baker.
Keeps well covered tightly for 3-4 days in the fridge, or can be frozen for up to 1 month.