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Lentil and Eggplant Stew with Pomegranate Molasses

Lentil and Eggplant Stew with Pomegranate Molasses

By Rose HattabaughMarch 17, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    45 minutes
  • Rating

This hearty vegetarian stew is our version of the Levantine dish called rummaniyeh, which takes its name from rumaan, the Arabic word for pomegranate. Earthy lentils, silky eggplant and heady garlic cook together in the skillet before they’re finished with tart, fruity pomegranate molasses and lemon juice, plus fresh chili and parsley to wake up the flavors. A sliced onion deeply browned in olive oil and removed from the pan before the lentils and eggplant simmer is a last-minute stir-in; it adds bittersweet depth of flavor and allium notes. If pomegranate seeds are available (frozen seeds sold in bags are a convenient, year-round option), sprinkle some on before serving to add texture and vibrant color. Serve the stew with warm flatbread.

Tip

Don’t use French lentils du Puy for this recipe, as they take longer to cook and don’t soften like brown lentils. While the lentils and eggplant simmer uncovered, don’t hesitate to stir the mixture often and vigorously. Breaking up some of the lentils and chunks of eggplant lends the stew a little body.

Ingredients
  • 4

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 1

    medium yellow onion, halved and thinly sliced

  • 3

    medium garlic cloves, thinly sliced

  • 1

    tablespoon ground cumin

  • 1

    teaspoon fennel seeds

  • Kosher salt and ground black pepper

  • 1

    pound eggplant, trimmed, peeled and cut into ½-inch cubes

  • ¾

    cup brown lentils, rinsed and drained

  • 2

    tablespoons pomegranate molasses, plus more to serve

  • 1

    tablespoon lemon juice

  • 1

    Fresno or jalapeño chili, stemmed, seeded and minced

  • ½

    cup finely chopped fresh flat-leaf parsley

Step 1

In a 12-inch nonstick skillet over medium, heat 2 tablespoons oil until shimmering. Add the onion and cook, stirring occasionally, until well browned, 6 to 8 minutes; transfer to a small bowl.

Step 2

In the same skillet over medium, combine the remaining 2 tablespoons oil, the garlic, cumin, fennel seeds, 1 teaspoon salt and ½ teaspoon pepper; cook, stirring, until fragrant, about 30 seconds.

Add the eggplant and stir until well coated. Stir in 4 cups water and the lentils, then increase to medium-high and bring to a simmer.

Cover, reduce to low and simmer, stirring occasionally, until the lentils are just tender, 30 to 35 minutes.

Step 3

Uncover and cook, stirring occasionally, until most of the liquid has evaporated and the lentils are soft. Remove the pan from the heat and stir in the browned onion, the pomegranate molasses, lemon juice, chili and half of the parsley. Taste and season with salt and pepper.

Step 4

Transfer to a serving dish. Sprinkle with the remaining parsley and drizzle with additional pomegranate molasses and oil.