Step 1

Preheat oven to 350 degrees F (176 C). Add walnuts to bare baking sheet. Bake for 10 minutes, being careful not to burn, just toast. Set aside.

Step 2

In the meantime, if making pomegranate molasses from pomegranate juice, add 1 cup (240 ml) pomegranate juice (adjust amount if adjusting serving size) to small saucepan and bring to a simmer over medium heat. Continue cooking for about 30 minutes, or until darkened in color and reduced to roughly 1/4 cup (60 ml // amount as original recipe is written // adjust if altering batch size). Reduce heat to medium-low if bubbling too vigorously. Once reduced, turn off heat and set aside.

Step 3

Once walnuts are done roasting, let cool slightly then add to food processor or high-speed blender and pulse into a fine meal (see photo). Set aside.

Step 4

Heat an extra-large rimmed skillet or pot over medium heat and add water (or oil) and onions. Season with a pinch each salt and pepper and stir. Cook for 4-5 minutes, or until soft and translucent.

Step 5

Add vegetable broth and bring to a simmer (starting with the lesser amount and adding more later as needed). Add lentils and stir.

Step 6

Cook uncovered for about 20 minutes, or until lentils are just tender, stirring occasionally. Add more vegetable broth as needed to keep the lentils submerged.

Step 7

Once the lentils are just tender, add walnut meal, pomegranate molasses (start with the lesser amount and work your way up - store-bought can be more intense in flavor), maple syrup, and spices (see photo). Stir to combine and bring to a simmer. Then reduce heat to low and continue simmering for 10 minutes, or until thickened and fragrant. Stir occasionally.

Step 8

Taste and adjust seasonings as needed, adding more maple syrup or pomegranate molasses for sweetness, salt for saltiness, turmeric for earthiness, or cinnamon for warmth. You can also add more vegetable broth at this time if it’s become too thick.

Step 9

Serve over cooked rice (see notes for instructions) and garnish with pomegranate arils and fresh chopped parsley (optional), or enjoy alone as a hearty stew.

Step 10

Leftovers keep well covered in the refrigerator for 3-4 days or in the freezer for 1 month, though best when fresh. Reheat on the stovetop until warm, adding vegetable broth to rehydrate as needed.