Lentil Fesenjan

with Walnuts and Pomegranate

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Instructions

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1 Prep veggies

Peel and chop the onion. Peel the carrot and cut to small cubes. Rinse and drain the lentils.

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2 Toast and crush walnuts

Toast the walnuts in dry hot pan for 4-5 min, stirring, until nicely browned. Transfer to a food processor. Reserve a couple of whole walnuts for garnish. Mix the walnuts to small crumbles. You can also just chop them to small pieces on a chopping board.

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3 Stew fesenjan

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, fry the onion and carrot for 5 min. Add the lentils, measured water, stock cube, crumbled walnuts, cinnamon stick, turmeric and pomegranate molasses. Bring to a simmer, cover, and reduce the heat to low. Cook on a light simmer for 15-20 min. Season with salt and pepper to taste.

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4 Boil rice

Meanwhile, combine washed and drained basmati rice, water and salt in a pot. Bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 15 min until the water has absorbed. Remove from heat and keep covered until serving. Fluff with fork before serving.

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5 Prep toppings

Chop the fresh parsley. Have the pomegranate seeds at the ready.

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6 Serve

Serve the lentil fesenjan over cooked rice. Garnish with the pomegranate seeds and the chopped fresh parsley.

Tips for fussy eaters

Serve the components separately.

Pro tip

Fesenjan has a tart flavour that comes from pomegranate molasses. If it's too sharp for you, round up the taste with a bit of maple syrup or brown sugar.

This vegan version of the Persian staple dish Fesenjan is incredibly flavourful.

Cooking Time: 40 min

Equipment Required: Food processor

Cals 673.5 · Prot 23.7 · Carbs 121.4 · Fat 10.9

Ingredients

Number of people

Fesenjan

Red onion 1.00 Pieces
Carrot 2.00 Pieces
Walnuts 30.00 Grams
Vegetable oil 1.00 Tbsp
Canned lentils 265.00 Grams
Water 200.00 ML
Vegetable stock cube 1.00 Pieces
Cinnamon stick 1.00 Pieces
Turmeric powder 2.00 Grams
Pomegranate molasses 20.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp

Rice

Basmati rice 150.00 Grams
Water 350.00 ML
Salt 0.50 Tsp

To serve

Pomegranate seeds 60.00 Grams
Fresh parsley 15.00 Grams

This vegan version of the Persian staple dish Fesenjan is incredibly flavourful.

Cooking Time: 40 min

Equipment Required: Food processor

Cals 673.5 · Prot 23.7 · Carbs 121.4 · Fat 10.9

Instructions

photo

1 Prep veggies

Peel and chop the onion. Peel the carrot and cut to small cubes. Rinse and drain the lentils.

photo

2 Toast and crush walnuts

Toast the walnuts in dry hot pan for 4-5 min, stirring, until nicely browned. Transfer to a food processor. Reserve a couple of whole walnuts for garnish. Mix the walnuts to small crumbles. You can also just chop them to small pieces on a chopping board.

photo

3 Stew fesenjan

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, fry the onion and carrot for 5 min. Add the lentils, measured water, stock cube, crumbled walnuts, cinnamon stick, turmeric and pomegranate molasses. Bring to a simmer, cover, and reduce the heat to low. Cook on a light simmer for 15-20 min. Season with salt and pepper to taste.

photo

4 Boil rice

Meanwhile, combine washed and drained basmati rice, water and salt in a pot. Bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 15 min until the water has absorbed. Remove from heat and keep covered until serving. Fluff with fork before serving.

photo

5 Prep toppings

Chop the fresh parsley. Have the pomegranate seeds at the ready.

photo

6 Serve

Serve the lentil fesenjan over cooked rice. Garnish with the pomegranate seeds and the chopped fresh parsley.

Tips for fussy eaters

Serve the components separately.

Pro tip

Fesenjan has a tart flavour that comes from pomegranate molasses. If it's too sharp for you, round up the taste with a bit of maple syrup or brown sugar.

Ingredients

Number of people

Fesenjan

Red onion 1.00 Pieces
Carrot 2.00 Pieces
Walnuts 30.00 Grams
Vegetable oil 1.00 Tbsp
Canned lentils 265.00 Grams
Water 200.00 ML
Vegetable stock cube 1.00 Pieces
Cinnamon stick 1.00 Pieces
Turmeric powder 2.00 Grams
Pomegranate molasses 20.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp

Rice

Basmati rice 150.00 Grams
Water 350.00 ML
Salt 0.50 Tsp

To serve

Pomegranate seeds 60.00 Grams
Fresh parsley 15.00 Grams
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