{"id":32994,"date":"2024-01-31T12:10:17","date_gmt":"2024-01-31T11:10:17","guid":{"rendered":"https:\/\/bistrobadia.de\/?p=32994"},"modified":"2024-01-31T16:00:07","modified_gmt":"2024-01-31T15:00:07","slug":"lentil-and-eggplant-stew-rummaniyeh","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/lentil-and-eggplant-stew-rummaniyeh\/","title":{"rendered":"Lentil and eggplant stew \u2013 Rummaniyeh"},"content":{"rendered":"\n

Lentil eggplant stew<\/strong> is an aromatic and spicy dish that you can easily recreate. Have you already stocked your spice rack with the standard Levant<\/strong> spices? If not and you still need to do some quick shopping, then pack yourself a really good pomegranate syrup<\/strong>. Because that’s what you need for this simple stew.<\/p>\n\n\n\n

What is Rummaniyeh?<\/h2>\n\n\n\n

Rummaniyeh<\/strong> is a traditional Palestinian<\/strong> dish that is eaten in several regions of the Levant in a slightly modified form.<\/p>\n\n\n\n

Rumman<\/strong> means pomegranate<\/strong> in Arabic. For this reason, it is essential that you use a good pomegranate syrup and fresh pomegranate seeds to prepare the lentil and eggplant stew.<\/p>\n\n\n\n

But it’s not just the pomegranate, but also the spices<\/strong> and fresh herbs<\/strong> that soak into the lentils<\/strong> and pieces of eggplant<\/strong> as they simmer that give the dish its extraordinary flavor.<\/p>\n\n\n\n

Lentil eggplant stew – quick to prepare and healthy<\/h2>\n\n\n\n

The lentil dish<\/strong> is vegan<\/strong>, very healthy<\/strong> and keeps you full<\/strong> for a long time. This dish is good for you because it is full of protein<\/strong>, fiber<\/strong> and antioxidants<\/strong>. If you would like to find out more about lentils<\/strong> or legumes<\/strong> in general, take a look at the article on legumes<\/a>.<\/p>\n\n\n\n

It is best eaten with flatbread<\/a> \u2013 you tear off a large piece, hold it between your thumb and forefinger and dip it into the lentil eggplant stew. You try to squeeze as much as possible into the hollow and then pass it quickly into your mouth.<\/p>\n\n\n\n

And if there are any leftovers, you can simply eat them the next day. Because you can enjoy this lentil dish warm<\/strong> or cold<\/strong>.<\/p>\n\n\n\n

Ingredients for Rummaniyeh<\/h2>\n\n\n\n

For the lentil eggplant stew, you need a few standard ingredients from Levantine cuisine:<\/p>\n\n\n\n