Summary

Ingredients

• 300 g lentils, yellow, dried
• 150 g onion (s), diced
• 2 tablespoon vegetable oil
• 1 tablespoon sugar, brown
• 0.5 teaspoon ½ sea salt, fine
• 1 pinch (s) pepper from the mill
• 0.5 teaspoon ½ ras el hanout
• 3 bay leaves
• 600 ml poultry stock
• 1 tablespoon pomegranate syrup, more sour
• 1 pomegranate

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Instructions

1. Fry the onions in the oil in a deep pan or wok. Add the sugar and caramelize until golden. Fold in the salt, pepper and Ras el Hanout and after 1 min. Add 300 ml stock and the bay leaves. Simmer over medium heat until the liquid has almost evaporated.
2. In the meantime, expose the pomegranate seeds. The best way to do this is to quarter the pomegranate and break each quarter in a large bowl with lukewarm water and remove the seeds. The kernels sink to the bottom and the unwanted white membranes float on the surface.
3. If dried lentils are used, wash them in a sieve and cook them with the rest of the stock in the pan with the onions for approx. 20 minutes, according to the instructions on the packet. Do not add any more liquid to pre-cooked lentils and cook for no longer than 5 minutes. Fold in two thirds of the pomegranate seeds and heat for 5 minutes. Season with the sour pomegranate syrup and remove the bay leaves.
4. Serve sprinkled with the remaining pomegranate seeds.