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Wok eggs, fried rice and hot Dry Noodles.
This hearty vegetarian stew is our version of the Levantine dish called rummaniyeh, which takes its name from rumaan, the Arabic word for pomegranate. Earthy lentils, silky eggplant and heady garlic cook together in the skillet before they’re finished with tart, fruity pomegranate molasses and lemon juice, plus fresh chili and parsley to wake up the flavors. A sliced onion deeply browned in olive oil and removed from the pan before the lentils and eggplant simmer is a last-minute stir-in; it adds bittersweet depth of flavor and allium notes. If pomegranate seeds are available (frozen seeds sold in bags are a convenient, year-round option), sprinkle some on before serving to add texture and vibrant color. Serve the stew with warm flatbread.
tablespoons extra-virgin olive oil, divided, plus more to serve
medium yellow onion, halved and thinly sliced
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