RUMMANIYEH - LENTIL AND EGGPLANT STEW

Ingredients:

- 1 cup brown or green lentils
- 4 cups of water
- 1 large-size eggplant (peeled and cut into cubes)
- ¾ cup lemon juice or pomegranate juice
- 2 tablespoons sour pomegranate molasses
- 4-5 garlic cloves (crushed)
- 2 tablespoon olive oil
- 1 tablespoon flour (or corn starch as a gluten free option)
- 2 teaspoons cumin powder
- Jalapenos (Optional)
- salt

Preparation:

- Place the lentils with water in a saucepan, bring to the boil cover and then continue to boil for 10-15 minutes until lentils are softened.
- Add eggplant over lentils, salt and cumin, cover the pot and lower the heat to medium. Let it simmer for another 25 minutes.
- Mix flour with lemon juice and pomegranate molasses and pour over the pot, mix well and let it cook for another 5 minutes.
- In a separate skillet heat olive oil, add crushed garlic and green chili (optional), keep stirring until golden brown, then pour over the pot.
- Place in serving bowls, garnish with pomegranate seeds, parsley and a drizzle of olive oil.

Serve at room temperature, with flatbread or a side salad.

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