Lentil and Eggplant Stew with Pomegranate Molasses

Substitute 1 cup balsamic and 1.5 tbsp sugar reduced to 1/4 cup for pomegranate molasses. Serve with warm flatbread.

Great

% Daily Values based on a 2,000 calorie diet

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.