Lentil Fesenjan

with Walnuts and Pomegranate

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Vegan
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Vegan
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Instructions

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1 Prep veggies

Peel and chop onion. Peel and cut carrot to very small cubes.

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2 Toast and crush walnuts

Toast walnuts on dry hot pan for about 5 minutes, stirring, until nicely browned. Transfer to a food processor. Leave a couple of walnuts whole for garnishing. 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 oil in a large pot. Fry onion and carrot for 5 minutes. Add green lentils, water, stock cube, crumbled walnuts, cinnamon stick, turmeric and pomegranate molasses. Bring to a boil, cover, and reduce the heat to low. Let simmer lightly for about 25-30 minutes, stirring often, until the lentils are soft. 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 10 minutes until the water has absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with fork before serving.

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5 Serve

Serve the fesenjan over cooked rice, topped with pomegranate seeds and 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

Cals 1049 · Prot 40.5 · Carbs 156 · Fat 31.3

Ingredients

Number of people

Fesenjan

Red onion 1 Pieces
Carrot 2 Pieces
Walnuts 100 Grams
Olive oil 1 Tbsp
Green lentils 150 Grams
Water 400 ML
Vegetable stock cube 0.5 Pieces
Cinnamon stick 1 Pieces
Turmeric powder 2 Grams
Pomegranate molasses 60 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Rice

Basmati rice 200 Grams
Water 400 ML
Salt 0.5 Tsp

To serve

Pomegranate seeds 100 Grams
Fresh parsley 15 Grams

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

Cooking Time: 40 min

Cals 1049 · Prot 40.5 · Carbs 156 · Fat 31.3

Instructions

photo

1 Prep veggies

Peel and chop onion. Peel and cut carrot to very small cubes.

photo

2 Toast and crush walnuts

Toast walnuts on dry hot pan for about 5 minutes, stirring, until nicely browned. Transfer to a food processor. Leave a couple of walnuts whole for garnishing. Mix the walnuts to small crumbles. You can also just chop them to small pieces on a chopping board.

photo

3 Stew fesenjan

Heat oil in a large pot. Fry onion and carrot for 5 minutes. Add green lentils, water, stock cube, crumbled walnuts, cinnamon stick, turmeric and pomegranate molasses. Bring to a boil, cover, and reduce the heat to low. Let simmer lightly for about 25-30 minutes, stirring often, until the lentils are soft. 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 10 minutes until the water has absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with fork before serving.

photo

5 Serve

Serve the fesenjan over cooked rice, topped with pomegranate seeds and 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 Pieces
Carrot 2 Pieces
Walnuts 100 Grams
Olive oil 1 Tbsp
Green lentils 150 Grams
Water 400 ML
Vegetable stock cube 0.5 Pieces
Cinnamon stick 1 Pieces
Turmeric powder 2 Grams
Pomegranate molasses 60 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Rice

Basmati rice 200 Grams
Water 400 ML
Salt 0.5 Tsp

To serve

Pomegranate seeds 100 Grams
Fresh parsley 15 Grams
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