Inspired by Janet's Iraqi Pomegranate Stew (Shorbat Rumman), I came up with my own version of this delightful and nourishing dish. Beets are one of my favorite vegetables and combined with legumes and rice, along with spinach and some spice, this dish is bursting with flavour. Somewhat tangy, sweet and spicy with a hint of salty goodness, this is an ideal dish to serve to eager dinner guests who appreciate ethnic dishes as much as I do. I am thinking cooked red kidney beans would be a good substitute for the lentils if you want a more substantial stew - of course, a few adjustments would be necessary for the recipe. I have in mind my friends overseas who are headed into the winter season.
You may want to serve it with some crusty bread, along with a grain dish and a side salad for a extra dose of healthy goodness.
|Lentil Pomegranate Stew with Beets and Spinach|
|Recipe by Lisa Turner|
Adapted from The Taste Space
Cuisine: Middle Eastern
Published on March 28, 2012
A rich. colorful and nourishing Iraqi stew that packs plenty of tangy, sweet and spicy flavors
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More Middle Eastern Recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Marinated Sun-Dried Tomato Hummus with Olives
Middle Eastern Chickpea and Olive Salad
Persian Split Pea and Pomegranate Soup
Shakshouka (Tunisian Tomato & Pepper Stew with Eggs)
On the top of the reading stack: works by Shirley Jackson
Audio Accompaniment: Demdike Stare