Lentil & Aubergine Stew
Meal Idea: Serve with Flatbread (Taboon or khubez is traditional; Lebanese or pita are more available)
Servings: 4-6
WHAT YOU NEED
250g Persian red lentils or brown or green lentils
1 Tbsp ground cumin
600ml water
2 medium aubergine, peeled and cubed into 1-2cm dice
2-3 tsp salt (the original recipe calls for 3 tsp (i.e. 1 Tbsp) but I prefer it a little less salty)
50ml olive oil
4-6 large garlic cloves, finely chopped
2 Tbsp pomegranate molasses
Juice of 1-2 lemons
1 Tbsp cornflour
To serve:
1 pomegranate
Flat-leaf parsley, chopped
Good quality extra-virgin olive oil, for drizzling
WHAT YOU DO
Wash the lentils well using the technique described here, then soak them for a few hours if you wish.
When ready to cook, put the clean/drained lentils in a saucepan along with the cumin and water.
Cover and bring to the boil and simmer for 10 minutes.
Add the chopped aubergine and two teaspoons of salt, then leave to simmer for another 25 minutes.
While the lentils and vegetables cook, chop the garlic and then heat the olive oil in a small pan over medium heat.
Add the garlic to the hot oil and cook for a few minutes until it begins to turn golden.
Pour the oil and garlic into a small bowl and set aside to cool.
When the lentils and aubergine have cooked for 25 minutes, add the fried garlic and pomegranate molasses, stir through and cook for another 5 minutes.
In a small bowl mix the cornflour with the juice of one lemon and then add to the lentils.
Stir through until the sauce has thickened.
Taste the lentils. If you would like a more sour flavour, add the Juice of the second lemon.
Adjust the salt at this time too, adding up to a further teaspoon until the flavour tastes right to you.
Ladle the lentils into a serving dish and drizzle generously with extra-virgin olive oil.
Remove the seeds from the pomegranate by slicing it in half, then holding each half upside down as you slap the outside with a wooden spoon.
The seeds should release and rain down onto the awaiting lentils (remove any bits of white pith that become detached).
Scatter over the chopped parsley and eat with hot flatbread of your choice.
