Rummaniyeh
Lentil and Eggplant Stew
Rummaniyeh is a hearty and flavorful vegetarian stew made with brown lentils, tender eggplant, and a tangy pomegranate molasses sauce. It's a staple in Palestinian cuisine, known for its unique sweet and sour profile.
🧂 Ingredients
- 1.5 cups Brown lentils(rinsed)
- 2 medium Eggplant(peeled and cut into 1-inch cubes)
- 1 large Onion(chopped)
- 4 cloves Garlic cloves(minced)
- 1/3 cup Pomegranate molasses
- 6 cups Vegetable broth
- 3 tbsp Olive oil
- 1 tsp Cumin
- 0.5 tsp Coriander powder
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 1/4 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Sauté aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 2
Add eggplant and spices: Add the cubed eggplant to the pot and sauté for about 5 minutes, until it begins to soften. Stir in the cumin, coriander powder, salt, and black pepper.
- 3
Add lentils and liquid: Add the rinsed brown lentils and vegetable broth to the pot. Bring the mixture to a boil.
- 4
Simmer the stew: Once boiling, reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the lentils and eggplant are tender.
- 5
Add pomegranate molasses: Stir in the pomegranate molasses and cook for another 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- 6
Adjust seasoning and serve: Taste and adjust salt and pepper as needed. Ladle the Rummaniyeh into bowls and garnish with fresh chopped cilantro before serving.
💡 Pro Tips
- ✓For a deeper flavor, you can roast the eggplant cubes before adding them to the stew.
- ✓If you don't have pomegranate molasses, you can substitute with a mixture of balsamic vinegar and a touch of sugar, though the flavor will be different.
- ✓Serve with a side of plain yogurt or a fresh salad.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of red pepper flakes for a touch of heat.
- Some recipes include a small amount of diced tomatoes in the stew.