In a large saucepan over medium-high, heat the oil until shimmering. Add the onion and cook, stirring often, until browned at the edges, about 3 minutes. Add the almonds and a pinch each of salt and pepper, then cook, stirring often, until the almonds are lightly browned, about 2 minutes. Add the paprika and cook, stirring, until fragrant, about 30 seconds. Using a slotted spoon, transfer the onion-almond mixture to a paper towel–lined plate. Pour the spiced oil into a medium bowl; set aside.
02
In the same saucepan, combine the lentils, ½ teaspoon salt, 1 teaspoon pepper and 5 cups water. Bring to a simmer over medium-high, then reduce to medium and simmer, uncovered and stirring occasionally, until the lentils are tender but still hold their shape, 15 to 20 minutes; drain.
03
To the spiced oil, whisk in the tahini and 2 tablespoons water until smooth. Whisk in the lemon juice and pomegranate molasses, then stir in the lentils. Let stand for at least 15 minutes.
04
Stir in half each of the parsley and onion-almond mixture, then taste and season with salt and pepper. Garnish with the remaining parsley, onion-almond mixture and a drizzle of additional pomegranate molasses.
