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Vegetarian, Maghreb and Middle East

Syrian Rummaniyeh with bread

Rummaniyeh is a Syrian dish of lentils and eggplant simmered with pomegranate molasses, served with bread for scooping. It serves 4, takes 55 minutes, and is medium difficulty, costing €1.90 per person. The key to getting it right is stirring in the pomegranate molasses at the very end, so it keeps its bright, fruity tang.

A Syrian rummaniyeh, lentils and eggplant simmered with pomegranate molasses, with a drizzle of tahini and bread for scooping.

Syrian Rummaniyeh with bread
Total time
55 min
Difficulty
Medium
Cost per person
€1.90
Calories per person
750 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Rummaniyeh surprises with its mix of textures. The lentils break down almost to a puree while the eggplant cubes keep a bit of bite. Pomegranate molasses brings a fruity tartness that cuts through the softness of the lentils, and a drizzle of tahini smooths everything out with a creamy finish. This is a dish you eat with a spoon, mopping up every last bit with bread.

Mon Chou suggests this rummaniyeh for a weeknight when you have a bit more time than usual, or for a slower Sunday dinner where simmering feels right. It works well for anyone who loves a hearty vegetarian meal, and it fits naturally into cool autumn and winter evenings. Plan for a little extra organization, since the lentils and eggplant cook separately before coming together.

The ingredients

4 people

Pantry

  • Green lentilsoften in the pantry 250 g
  • Pomegranate molasses 3 tbsp
  • Tahini 2 tbsp
  • Olive oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Eggplant 2
  • Onion 2
  • Garlic 4 cloves
  • Lemon 1
  • Parsley 1 bunch

Bakery

  • Baguette 1

Allergens Gluten, Sesame

The step by step recipe

  1. Cook the lentils in salted water until almost tender. 25 min

    Set aside a cup of the cooking water.

  2. Cut the eggplant into cubes and brown them in the oil. 12 min

    Stir often, they burn easily.

  3. Sauté the onion and garlic, then add the lentils and eggplant with a little of the cooking water. 12 min

    Let it simmer covered, the flavors come together.

  4. Stir in the pomegranate molasses and lemon juice, then season with salt and pepper.

    Taste it, the dish should be sweet, sour, and salty all at once.

  5. Thin the tahini with a little water and lemon juice, drizzle it over the dish, sprinkle with parsley, and serve with bread.

    The tahini sauce should be runny, like a light cream.

Our tips to get it right

  • Cut the eggplant into evenly sized cubes so they all brown at the same rate instead of some burning before others finish.
  • Hold off on salting the lentils too early if they are still a bit firm, you can always adjust the seasoning at the end with salt and pepper.
  • If the tahini sauce thickens as it sits, stir in a splash of warm water just before serving to loosen it back up.

The variations

  • Swap the green lentils for red lentils for a creamier texture and a shorter cooking time.
  • This dish is already vegetarian, you can make it vegan by checking that the bread you serve alongside has no milk or eggs.
  • For a quicker version, cook the lentils and eggplant at the same time in two separate pots instead of one after the other.

What to serve it with

  • Flatbread or baguette for scooping
  • Fresh cucumber and tomato salad
  • Mint tea

Storage

Rummaniyeh keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the tahini sauce, which is best made fresh right before serving. Reheat gently in a pot, adding a splash of water if it has thickened.

Questions about this dish

Can you substitute the pomegranate molasses?

If you can't find any, mix lemon juice with a little sugar or honey to approximate the sweet and sour balance. The flavor will be less distinctive, but the texture of the dish stays the same.

Can you make rummaniyeh ahead of time?

Yes, you can cook the lentils and eggplant the day before and reheat them together the next day. Mix the tahini and stir in the pomegranate molasses only right before serving to keep them fresh.

Why add the lentil cooking water?

That water is already flavorful and lightly salted, so it loosens the dish without diluting it with plain water. Always set aside a cup before draining the lentils.

Should the tahini sauce be very runny?

Yes, thin it with water and lemon juice until it reaches the texture of a light cream. If it is too thick, it just sits on top instead of coating the dish.

How long does it take to make a Syrian rummaniyeh with bread?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Syrian rummaniyeh with bread?

About 750 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Syrian rummaniyeh with bread cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, sesame. Always check the labels of the products you buy.

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