Vegetarian Fesenjan
A vegan version using lentils of a traditional Iranian stew made with pomegranate molasses and ground walnuts. So rich in flavor and super healthy!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup toasted walnuts ((Toast raw walnuts in a 180C (350F) oven for 10 minutes))
- 3 tbsp pomegranate molasses (more or less to taste)
- 1/4 cup olive oil
- 1 large yellow onion, finely diced
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 1/2 cups vegetable broth
- 1 cup rinsed brown or green lentils
- 1-2 tbsp maple syrup or coconut sugar
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp ground cinnamon
- Jasmine rice or rice of choice or serving
- Pomegranate seeds for topping
- Parsley for garnish
Instructions
- 1
Process the toasted walnuts once cooled in a food processor until a fine meal forms.
- 2
Heat olive oil in a large skillet over medium heat and once hot add the diced onion, the salt and pepper. Cook for 4-5 minutes, stirring occasionally until onion is soft and cooked through.
- 3
Add the vegetable broth and bring to a simmer, then add the lentils. Cook uncovered for 20 minutes or until lentils are just tender. Add more broth or water while cooking as needed to keep the lentils submerged.
- 4
Once lentils have just cooked through, add the walnut meal, pomegranate molasses, maple syrup, turmeric, cumin and cinnamon. Stir to combine, bring to a simmer, then lower heat and let simmer for 10 minutes until thickened and fragrant.
- 5
Taste and adjust seasoning with more salt and pepper or additional spices or pomegranate molasses if needed. If too thick, you can add more vegetable broth or water.
- 6
Garnish with pomegranate seeds and parsley and serve over rice.