Rummaniyeh - Lentil and Eggplant Stew - Palestine In A Dish

Ingredients

• 1 cup brown or green lentils
• 4 cups of water
• 1 large-size eggplant (globe or American eggplant) peeled and cut into cubes.
• ¾ cup sour pomegranate juice
• ½ cup lemon juice
• 2 tablespoons sour pomegranate molasses
• 4-5 garlic cloves (crushed)
• 2 tablespoons olive oil
• 1 tablespoon flour (or cornstarch as a gluten-free option)
• 2 teaspoons cumin powder
• ½ Sea Salt (adjust to taste)
• Jalapenos or green chilli (Optional)