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Lentil and Eggplant Stew with Pomegranate Molasses

4 to 6 Servings

45 minutes

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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.

4 to 6



Don’t use French lentils du Puy for this recipe, as they take longer to cook and don’t soften like brown lentils. While the lentils and eggplant simmer uncovered, don’t hesitate to stir the mixture often and vigorously. Breaking up some of the lentils and chunks of eggplant lends the stew a little body.

45 minutes


  • 4

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 1

    medium yellow onion, halved and thinly sliced


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Linda W.

Quite good. However, 4 c water proved excessive; it took forever to evaporate it down. Next time I'll try just 3 c.