Lentil Fesenjan- Weeknight Version
1 package steamed lentils from Trader Joe’s
2 tsp (or 1 cube) Veggie bouillon or concentrate (my fave is Better than Bouillon)
1 cup raw shelled walnuts
1 medium white onion
½ tsp turmeric
½ tsp cinnamon
2-4 tbsp Pomegranate molasses (can get at Cermak, but I’m sure other places too- try to find one that is 100% reduced pomegranate juice, many of them are just sugar syrup)
1-2 tbsp Agave/Maple Syrup/Honey
Salt to taste
Pomegranate arils for garnish
Heat oven/toaster oven to 325°. Spread walnuts in even layer on a piece of parchment paper and toast for 10 minutes, until lightly browned. Watch carefully to make sure they don’t burn. Once cooled, grind them up in a food processor or mini chopper to a medium coarse meal.
Fine/medium dice the onion. Heat saute pan on medium, add about 2 tbsp good olive oil. Saute onions until softened and slightly starting to brown, about 5 minutes. Add about ½ tsp salt after they’ve browned a bit.
Add the walnuts, 2 tsp veggie bouillon, turmeric, cinnamon, and half to 2/3 cup of hot water to the onions. Stir, and allow to simmer for a few minutes.
Add the whole package of lentils, gently mix in to not smash them all up. Add more water to loosen (should be like a thick stew in consistency).
Add pomegranate molasses and sweetener to taste. I use 2 tbsp molasses and 1 tbsp agave syrup. Allow to simmer for another 5 minutes, adding a bit more hot water to loosen if necessary.
Top with pomegranate arils and serve with rice or pita/naan! Makes about 6 servings.