Lentil Fesenjan

Name: Lentil Fesenjan with Walnuts, Pine Nuts and Pomegranate
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 1 Pieces of Red onion; 1 Pieces of Carrot; 150 Grams of Brown lentils; 2 Tbsp of Olive oil; 650 ML of Water; 1 Pieces of Vegetable stock cube; 20 Grams of Maple syrup; 10 ML of Saffron Splash; 1 Pieces of Cinnamon stick; 2 Grams of Turmeric powder; 20 Grams of Pomegranate molasses; 1 Tsp of Salt; 1 Tsp of Black pepper; 30 Grams of Walnuts; 20 Grams of Pine nuts; 150 Grams of Basmati rice; 350 ML of Water; 1 Tsp of Salt; 15 Grams of Fresh parsley; 1 Pieces of Pomegranate

with Walnuts, Pine Nuts and Pomegranate

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

Cals 903 · Prot 32 · Carbs 166 · Fat 21

Vegan

60 min

Lentil Fesenjan with Walnuts, Pine Nuts and Pomegranate

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

Cals 903 · Prot 32 · Carbs 166 · Fat 21

Vegan

Ingredients

Fesenjan

Red onion

1 Piece

Carrot

1 Piece

Brown lentils

150 Grams

Olive oil

2 Tbsp

Water

650 ML

Vegetable stock cube 15*

1 Piece

Maple syrup

20 Grams

Saffron Splash

10 ML

Cinnamon stick

1 Piece

Turmeric powder

2 Grams

Pomegranate molasses

20 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Walnuts 2*

30 Grams

Pine nuts 2*

20 Grams

Rice

Basmati rice

150 Grams

Water

350 ML

Salt

0.5 Tsp

To serve

Fresh parsley

15 Grams

Pomegranate

1 Piece

Allergens

*15 Celery, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3778 / 903
Fats (g)	20.5
of which saturated (g)	2
Carbohydrates (g)	166
of which sugars (g)	31
Fibers (g)	19.2
Proteins (g)	32.4
Salt (g)	0.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

Peel and chop the onion. Peel the carrot and cut it into small cubes. Rinse the lentils.

2 Stew fesenjan

Heat a pan over a medium heat with a large drizzle of oil. Fry the onion and carrot for 6 min until soft. Add the lentils, measured water, stock cube, maple syrup, saffron, cinnamon stick, turmeric and pomegranate molasses. Cover, reduce the heat to low, and simmer for 30-35 min or until the lentils are very tender. Season with salt and pepper.

3 Toast and chop nuts

Meanwhile, toast the walnuts and pine nuts in a dry hot pan for 2 min. Transfer them to a food processor (reserve a couple of whole walnuts for garnish). Blitz until the nuts resemble fine bread crumbs. Alternatively, chop them as finely as possible with a knife. Once the fesenjan has simmered for 10 min, add the chopped nuts and continue to simmer for the final 20-25 min.

4 Boil rice

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

5 Prep toppings

Meanwhile, chop the fresh parsley. Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane.