Yields 4 to 6 servings
- 3/4 c brown lentils, rinsed, picked through, and drained
- 1/2 large onion (approx. 1 c), diced
- 2 cloves garlic, minced
- 1 small hot chili (I used jalapeno), seeded and minced
- 2 Roma tomatoes, chopped
- 2 3/4 c water, divided
- 1 vegetarian bouillion cube
- 1/4 tsp smoked paprika
- 1/4 tsp ground turmeric
- 1/2 tsp coriander seed, crushed slightly
- 1 tsp cumin seed, crushed slightly
- 1 bay leaf
- 2 T pomegranate molasses
- 2 T fresh parsley or cilantro, chopped
- Salt to taste
- Heat a medium (2- or 3-qt) stock pot over medium-low flame.
- When the pot is hot, add 1/4 c water, onion, chili, and garlic and cook, stirring occasionally, until the onion is soft and transparent.
- Add the bouillon cube, smoked paprika, turmeric, coriander seed, cumin seed, and bay leaf, and cook for another minute to blend the spices and dissolve the bouillon cube.
- Increase the flame to medium-high, stir in the tomatoes and lentils, then add the remaining water.
- Bring the contents of the pot to a boil, then reduce the flame to medium-low so that the lentils simmer gently.
- Simmer the lentils for 30 to 35 minutes, stirring occasionally, until they are tender and most of the liquid has evaporated; the consistency should be like that of a thick soup. Stir in the pomegranate molasses and parsley.
- Add salt to taste, if desired. Serve warm.