Rummaniyeh
Vegan, vegetarian, great for lent, and packed with proteins and lots of flavor.
Prep10 min
Cook30 min
Total40 min
Serves0
Ingredients
- ¼ cupolive oil
- 1 cupdiced onions
- ½ TSPsugar
- 3 cupsbrown Canadian lentils (washed and rinsed)
- Boiled water (enough to submerge cooking lentils)
- 2medium eggplants (peeled and cubed)
- ½ cuppomegranate molasses
- 3 TSPCumin
- Salt to taste
For garlic sauté
- ¼ cupolive oil
- 2 TBSPcrushed garlic (approximately 7 garlic cloves)
For garnish
- Pomegranate Seeds
- Shatta (Chili)
Method
- In a pot, add some olive oil, let it warm up for a minute and add the onions and sugar.
- Cook until translucent.
- Add the brown lentils, and mix.
- Add boiling water, enough to submerge your lentils. See footnotes for details if you are not using Canadian lentils.
- Add the eggplants and let it cook for 15-20 minutes until the lentils are cooked through and the eggplants are tender.
- Meanwhile prepare your garlic sauté by cooking the garlic in olive oil.
- For me it took 7 garlic cloves to make 2 TBSP of crushed garlic and they were sautéed in ¼ cup olive oil and set aside to cool down.
- Season with salt and cumin and allow the lentils to simmer until the water is boiling and has been reduced.
- Add the pomegranate molasses and mix allowing it to go through one final boil.
- Serve in dish of choice and allow time to completely cool down.
- Garnish with shatta and pomegranate seeds.
- This dish is served cold. Can be enjoyed alone or with pita bread.