Indian Spiced Lentils

Directions

1. Heat 1 tablespoon olive oil in a medium saucepan. Add onion and sauté 2 minutes. Add garlic and spices and sauté 1 minute. Add lentils and stir to coat. Add stock. Bring to a boil, cover and simmer until the lentils are soft but chewy, about 40 minutes. Transfer lentils to a large bowl.
2. Heat 1 tablespoon olive oil in a skillet. Add white part of scallions and peppers. Sauté briefly until peppers brighten in color, about 2 minutes. Remove from heat and add to lentils.
3. Stir in pomegranate molasses, salt and pepper. Taste to adjust seasoning. Before serving, add green scallions, cilantro and parsley and gently toss to combine. Serve warm or at room temperature. (The flavors will develop if refrigerated several hours or overnight.)
4. Optional: Substitute the ground cumin, coriander and mustard with whole seeds. Toast the seeds over medium heat in a dry skillet until fragrant, 1 minute, then finely grind with a mortar and pestle.