This Recipe is what i like to call the perfect fusion of Indian and Middle Eastern, It’s a vegan lentils stew that combines all the flavors you could possibly imagine from those two cultures.
The ingredients make 4 servings:
300 grs lentils
1 L water
150 red onions (around 1 medium sizes onion)
2 small celery stalks
4 garlic cloves
40 grs ginger
40 ml Lebanese Arak
1 medium size chili pepper
170 ml fresh pomegranate juice
Green coriander
Cinnamon
Cumin
Sweet Lebanese peppers
1) Start by boiling on medium heat 300 gr of lentilles with a liter of water for 30 minutes
2) Meanwhile:
Chop the onion, then the celery stalks, same size as onions.
3) Ginger garlic paste:
Olive oil
4 cloves of garlic
40 grs of fresh ginger and some chili to taste (i would say a medium sized chili)
4) In a medium sized pot heat:
Pour olive oil on medium heat.
Start with the onion followed by the celery, let the onion turn translucid on medium heat.
Add the ginger garlic paste
After few minutes add 40 ml of lebanese arak, let it evaporate.
5) Then on medium to low heat, we add the lentils
Add 170 ml of freshly squeezed pomegranate juice
Sprinckle some cinnamon, two tea spoons of sweet pepper, one tea spoon of cumin.
Finally add some salt & black pepper.
6) Add the chopped green coriander
7) Add the lentils water that was kept a side and let it simmer until the it gets thicker texture.