Lentil and Pasta Stew with Pomegranate (4-6)

This dish from Damascus may not sound that enticing but I assure you it is most delicious. It’s from ” Sumac” by Anas Atassi. If you are vegetarian replace the chicken stock with vegetable stock.

Lentil and Pasta Stew with Pomegranate (4-6)
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Lentil and Pasta Stew with Pomegranate (4-6)
Print Recipe
Ingredients
To serve:
Servings:
Instructions
  1. Heat 100 ml of the oil in a non stick pan over a medium heat. Cook the onion rings, stirring often, for about 15 minutes, until dark brown and caramalised. Be careful not to burn the onions.
  2. Line a plate with kitchen paper, remove half the onions from the pan and leave to drain on the kitchen paper.
  3. Add the lentils and stock to the remaining onions, then bring to a boil. Reduce the heat and boil gently for 20 minutes, or until the lentils are cooked.
  4. Add the pasta, pomegranate molasses, tamarind paste and lemon juice to the lentils. Cook for another 10 minutes, adding more water f needed. It should be thick and saucy, but not too watery.
  5. When the pasta is cooked turn off the heat. Cover and let rest for 10 minutes, or until any remaining moisture is absorbed.
  6. Meanwhile heat the remaining 50 ml oil in a non stick pan on a medium heat. Fry the garlic until golden. Stir in most of the coriander, reserving some for garnish, and fry for another minute.
  7. Stir the garlic and coriander into the stew and season to taste. Put on a large serving plate and sprinkle with the reserved fried onions and chopped coriander. Scatter over some pomegranate seeds and serve with lemon wedges.
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