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
Servings: 5 people
- 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
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.
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.