Amazing Lentil and Dumpling Stew with Caramelized Onions

Harak bel-usba-o or Burn Your Finger is one of my favorite dishes.  I think the name came from women burning their fingers trying to drop the dumpling into the boiling lentil stew.   This dish can be eaten hot, room tempreture or cold. My mom used to serve it cold.  She would make it a day before serving and would sprinkle  the onion just before serving the dish.

Vegetarian Main Dish Recipe

Lentil and Dumpling Stew with Caramelized Onions

serves 6-81       cup olive oil4       medium onion, thinly sliced1       pound lentils6       cloves garlic, mashed2       cups chopped cilantro1/4  cup lemon juice1/4  cup pomegranate molassessalt and pepper to taste2      4-inch dough balls, room temperature1/2  cup pomegranate seeds, optional-Heat 3 tablespoons of olive oil and saute 1/4 of the onion and saute for five minutes.  Wash the lentils and add to the onions.  Add 10 cups of water, salt and pepper and bring to boil.  Cook the lentil until they are cooked but not mushy.  Remove the lentil from the stove and set aside.-In a frying pan, heat the rest of the olive oil and fry the onions until caramelized.  Line a tray with paper towels.  Using slotted spoon, remove the onions from the oil and place over the paper towel.  Remove the pan from the stove and allow the oil to cool.  Place the frying pan with the oil on top of the stove.  Add the garlic and the cilantro and saute for couple of minutes.  Add half of the garlic and cilantro mixture to the lentils.-Place the lentils back on the stove, add the lemon juice and the pomegranate molasses.  Bring back to a boil.  Adjust the seasoning.-By hand, cut the dough into 1/8-inch balls and drop into the boiling lentils.  Cook over medium-low heat for 10 minutes.-Spoon the lentils into deep serving platter.  Sprinkle with the caramelized onion, the rest of the cooked  and the pomegranate seeds.This vegetarian main dish will give you a very inexpensive source of protein, fiber, iron and satisfied bellies. Enjoy