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🍽️ Vegan Fesenjan Bowl

602 kcal · 30 min · 4 servings

Ingredients

• 200 g Pardina lentils (Müller's Mühle)
• 100 g walnut halves
• 3 tbsp pomegranate molasses (alternatively 250 ml pomegranate juice, to make the molasses yourself)
• 1 tbsp olive oil
• 1 onion (peeled and finely chopped)
• 0.5 tsp salt
• 0.5 tsp pepper
• 2 tbsp tomato paste
• 1 tsp turmeric
• 0.5 tsp cinnamon
• 600 ml vegetable broth
• 1 tbsp maple syrup
• 250 g basmati rice
• fresh parsley
• 2 tbsp pomegranate seeds

Instructions

1. 1. Preheat the oven to 195 degrees Celsius (or 175 degrees Celsius for fan-assisted). Line a baking tray with baking paper or a silicone baking mat.
2. 2. Spread the walnuts evenly on the prepared tray. Place the tray in the oven and roast the nuts for 10 minutes. Watch them closely to prevent burning. Remove the tray and let the nuts cool down completely.
3. 3. Place the cooled walnuts into a blender. Process them into a coarse flour. Set the walnut flour aside.
4. 4. Pour the pomegranate juice into a small saucepan. Bring it to a boil. Reduce the heat to medium and simmer for 30 minutes. The juice should reduce to about one-third of its original volume. Remove the pan from the heat and set the syrup aside. (Skip this step if you are using store-bought pomegranate molasses).
5. 5. Heat the olive oil in a large pot. Add the onions, salt, pepper, tomato paste, turmeric, and cinnamon. Stir everything well.
6. 6. Add the Pardina lentils to the pot. Deglaze with the vegetable broth. Simmer the mixture for about 20 minutes until the lentils are soft but still firm to the bite.
7. 7. Add the homemade pomegranate syrup, the walnut flour, and the maple syrup to the lentil pan. Stir everything thoroughly. Season the sauce to taste.
8. 8. Store leftovers in an airtight container in the refrigerator for up to 4 days (without rice). You can also freeze individual portions.

Nutrition per serving

• kcal: 602
• Protein: 22 g · Fett/Fat: 22 g · Carbs: 78 g