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Sour Lentil and Eggplant Stew (Rumaniyya)
THE WASHINGTON POST17Ingredients
60Minutes
400Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup brown lentils (dried, picked over and rinsed)
- 5 1/2 cups water (plus more as needed)
- 3 Tbsp. pomegranate molasses
- 6 Tbsp. fresh lemon juice
- 2 Tbsp. flour
- 1 1/2 tsp. salt
- 1 1/2 Tbsp. dill seed
- 2 tsp. crushed red pepper flakes
- 5 cloves garlic
- 1 1/2 lb. eggplant (unpeeled, cut into 1-inch chunks)
- 1/2 tsp. ground cumin
- 2 Tbsp. tahini
- 1 tsp. toasted sesame oil
- 1/4 cup olive oil
- 1 onion (medium, finely chopped, for garnish, optional)
- pomegranate seeds (arils, for garnish, optional)
- flat leaf parsley (Finely chopped, for garnish, optional)
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium920mg38% |
| Potassium1070mg31% |
| Protein11g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber15g60% |
| Sugars16g |
| Vitamin A15% |
| Vitamin C45% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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