300g green lentils (Jordan lentils if available)
2tbs olive oil
2 onions, finely chopped
4 garlic cloves, chopped
40g coriander, chopped
5tbs pomegranate molasses
1 tsp allspice, ground
salt and black pepper to taste
1 pitta bread cut in squares and fried
2 big onions, sliced and fried
fried chopped garlic and coriander
HOW TO PREPARE
Place the lentils in a large saucepan, cover with cold water, add pinch of salt and start to cook for about 30 minutes or till the lentils start to get softer.
In a frying pan, fry the onions till translucent then add the garlic and coriander and fry briefly.
Add the onion mixture in the lentils together with the pomegranate molasses, sugar, allspice and cumin. Sitr well and let all the water to evaporate making sure the lentils are well cooked, resembling risotto.
Taste and adjust the flavours with extra lemon or sugar if needed.
Place the lentils in a serving dish and decorate with the choice of your toppings.
Serve hot or at room temperature.