Lentil Fesenjan- Weeknight Version


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

Olive oil

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


  1. 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.

  2. 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.

  3. 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. 

  4. 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). 

  5. 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. 

  6. Top with pomegranate arils and serve with rice or pita/naan! Makes about 6 servings.

Adapted from:


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