Turkish Lentil Eggplant Stew with Pomegranate Molasses - Timeless Natural Food

Ingredients

• Course Main Dish , Side Dish
• Cuisine Mediterranean , Turkish , Vegan , Vegetarian
• 1 1/2 lbs. Eggplant
• Salt
• 1.2 cup Timeless Pardina Lentils
• 1 medium Onion chopped
• 4 medium Garlic cloves minced
• 2 medium Tomatoes chopped
• 2 Anaheim peppers seeded and chpped
• 2 tsp fresh Mint leaves chopped
• 1 tbsp Tomato paste
• 1/4 tsp Red Pepper seeds crushed
• 1 tbsp honey
• 1/4 Pomegranate Molasses
• In a small saucepan, cover the lentils with 2 inches of water or vegetable broth and bring to a boil. Reduce the heat to moderate and simmer until tender, about 15 minutes. Drain the lentils.
• Heat the stew until the liquid in the stew is simmering. Cover and cook over low heat until the eggplant is very tender, about 1 hour. You can also bake the stew covered in the oven.
• Serve alone or on a bed of cooked farro or freekeh.