One of my favorite Lebanese-inspired dishes!
As a child, my mom used to prepare minced meat in pomegranate molasses with onions and pine nuts as stuffing in the traditional ‘Kebbe’ dish. Not a big fan of ‘Kebbe’ myself, I used to take out the stuffing and enjoy it on its own with mashed potatoes.
Definitely one of my favorite comfort-foods, this was one of the first things I needed to turn Vegan, and trust me when I say it tastes even better cruelty-free!
You will find a similar recipe for the pomegranate lentil mix in my Kebbe stuffing; the spices used here and ratios differ slightly.
Enjoy my pomegranate lentils with mashed potatoes, rice, or even macaroni!
Let me know if you try it, tweak it, like it or love it!
Ingredients: (2 servings) 🛒
- 1 big onion
- 1/2 cup green or brown lentils
- 2 tbsps raw pine nuts
- 2 tbsps+ pomegranate molasses
- 2 tbsps Vegetable Oil (Sunflower or Olive)
- 2 tsps Sumac
- 1/8 tsp Cinnamon and Sweet Pepper
- Salt to taste
For the mash:
- 1 big potato
- 2 tbsps Oat Milk
- 2 tsps Margarine
- Salt to taste
- Place lentils in a pot with 2 cups of water and bring to a boil. Cover and let simmer until lentils are completely soft (this should take no more than 20-30min). Add water if lentils dry up, but aren’t cooked yet.
⚠️Different green/brown lentils have different cooking instructions. Check the packaging, or to stay on the safe side, wash your lentils and let them soak in the water for 10 min. before cooking. As long as you end up with very well cooked and soft lentils, you’re good to go!
- While the lentils cook, dice the onion in fine pieces, add to a pan with the oil and pine nuts, mix, and fry on medium to low heat until completely soft. Stir throughout to avoid burning (yes, it takes time. No, you’re not doing anything wrong).
- Drain cooked lentils.
- Once onion pieces soften, add cinnamon and sweet pepper, mix well, then add cooked and drained lentils to the pan, mix well. Turn to medium heat.
- Add Sumac and mix well. With a wooden spoon, lightly mash the lentils as you mix them with the onion.
- Turn to low heat, add the first tbsp of pomegranate molasses and mix well (some people who aren’t used to the taste of the molasses might want to stop here, just salt to taste). Taste, and add second tablespoon or more!
- Salt to taste. Turn off heat.
For the mash:
- Peel and either boil or poke your potato with a fork a few times, and pop it in the microwave for 5-6min.
- Once cooked, mash it really well with a fork, and while still hot, place the margarine in the middle and keep turning around the mix around until margarine completely melts.
- Add first tablespoon of oat milk, mix well. Depending on how soft you like your mash, you may or may not like to add the second tablespoon.
- Salt to taste. Pinch of Nutmeg Optional!
- Serve warm, and either sprinkle some additional Sumac on top, or add some molasses.
- Option to serve with fresh pomegranate seeds!
I really hope you have fun preparing this one. Please do not hesitate to DM me on IG or email me if you have any questions of trouble in the process !!