Rummaniyeh- Lentil Eggplant Stew

Name: Rummaniyeh- Lentil Eggplant Stew
Prep time: 10 min
Cook time: 30 min
Yield: 4 people
Ingredients: 1 onion, halved or quartered; 1 tablespoon dried dill; 8-10 garlic cloves, 1 small head; 2-3 small green birds eye chilis; 3 cups pomegranate juice; 1 teaspoon lemon salt (optional); 1/3 cup plain flour; 1 tablespoon pomegranate molasses; 4 cups water; 1.5 cups brown lentils; 1 teaspoon salt; 1/2 teaspoon cumin powder; 1/2 teaspoon black pepper; 2 medium eggplants, peeled and diced into cubes; 1/2 lemon, squeezed; 2-3 tablespoon tahini paste

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
4 people
Calories
508 kcal
Course
Appetizer
Cuisine
Middle Eastern

Rummaniyeh- Lentil Eggplant Stew

Gavin Ward

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A classic Palestinian dish of lentils and eggplants cooked in a pomegranate sauce, this is so hearty, tangy and delicious.

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Ingredients

Servings

1 onion, halved or quartered
1 tablespoon dried dill
8-10 garlic cloves, 1 small head
2-3 small green birds eye chilis
3 cups pomegranate juice
1 teaspoon lemon salt (optional)
1/3 cup plain flour 40g
1 tablespoon pomegranate molasses
4 cups water
1.5 cups brown lentils
1 teaspoon salt
1/2 teaspoon cumin powder
1/2 teaspoon black pepper
2 medium eggplants, peeled and diced into cubes
1/2 lemon, squeezed
2-3 tablespoon tahini paste

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Instructions

In a food processor or blender, combine the onion, garlic cloves, dill, and chilis. Process until onion is finely diced and everything is combined. Set aside.
In a separate bowl, add the pomegranate juice, lemon salt, flour, pomegranate molasses, and whisk to combine. Set aside.
Add the water to a saucepan, along with the lentils, salt, cumin powder, and black pepper. Mix to combine, then turn heat to medium and bring to a simmer. Cook lentils uncovered for 8 minutes until beginning to soften.
Add the cubed eggplant on top of the lentils, and without mixing them in, let them simmer and steam uncovered for another 5 minutes.
Whisk together the tahini and the lemon juice, and add this to the pot along with the pomegranate juice blend, and the onion/garlic blend. Stir to combine, then loosely cover the top of the pot, allowing some air to escape and simmer on medium low heat for another 20 minutes, until eggplant cubes are tender.
Remove from the heat, and let the pot rest for 5 minutes. Transfer to a serving plate, and top with extra tahini if desired, fresh pomegranate kernels, and chopped fresh parsley. Enjoy!

Notes

You can adjust any seasonings you like. Eliminate the spiciness (although it isn't overwhelming at all) by removing the green chilis from the mix. Add more or less tahini/lemon juice to suit your taste.
Storing leftovers: Leftovers will last tightly covered in the fridge for 2-3 days. You can enjoy this hot, warm, room temperature or cold!

Nutrition Information

Show Details

Calories 508kcal (25%) Carbohydrates 94g (31%) Protein 24g (48%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Sodium 624mg (26%) Potassium 1690mg (48%) Fiber 30g (120%) Sugar 35g (70%) Vitamin A 134IU (3%) Vitamin C 9mg (10%) Calcium 118mg (12%) Iron 8mg (44%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 508 kcal

% Daily Value*

Calories	508kcal	25%
Carbohydrates	94g	31%
Protein	24g	48%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	2g	10%
Sodium	624mg	26%
Potassium	1690mg	36%
Fiber	30g	120%
Sugar	35g	70%
Vitamin A	134IU	3%
Vitamin C	9mg	10%
Calcium	118mg	12%
Iron	8mg	44%