Add the olive oil into a large pot or pressure cooker for best results and saute the onion for 5 minutes or until translucent. Add the chopped eggplants and saute on medium heat for another 10 minutes.
Add the garlic and cook for another 5 minutes while mixing well.
Add the washed lentils and cover with 1-1.2 L of boiling water.
Add the salt, pepper, cumin and 2.5 tablespoons of debs al reman and cover the pressure cooker. Put the timer on for 20 minutes. (If you are using a regular pot cover and cook on low heat for 1 hour while mixing occasionally.
When the safety button is clear you can open the pressure cooker. Add salt, pepper and cumin to taste (1/4 teaspoon of each if needed)
Add another 2 tablespoons of debs al reman and cook for 10 minutes on low heat while the pot is uncovered. Serve at room temperature. Garnish with pomegranate seeds.
Rahma Olive Oil 
Mina Green Masoor Lentil 
Eggplant Long Black Oman 
Onion Brown Spain 
Arwa Water 
Himalayan Pink Salt 
Bayara Cumin Powder 
Bayara Black Pepper Powder 
Garlic Loose China 
Al Wadi Al Akhdar Pomegranate Molasses 
