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.