Vegetarian POM Lentil Walnut Stew (Fasenjan)

1. For the Fasenjan Stew: Heat oven to 350°F. Place the walnuts on a baking sheet and toast for 6 to 9 minutes until fragrant. Allow to cool. Once cool, place 1 cup in the bowl of a food processor and blend until finely ground. Set aside. Reserve remaining ½ cup for garnish.
2. Heat a large Dutch oven over medium heat with olive oil. Add the onion and garlic and cook for 4 to 5 minutes until softened. Add the lentils, cinnamon, cumin, turmeric, nutmeg, black pepper, and salt, and stir to coat in the spices. Allow to toast for a minute.
3. Add the Halos zest, 5 cups vegetable stock, POM Juice, ground walnuts, pomegranate molasses and maple syrup. Bring to a boil over high heat then reduce to a simmer over medium-low heat. Allow to simmer until the lentils are tender, 25 to 30 minutes. Add more water if the lentils become too dry, season to taste with salt.
4. For the Saffron Quinoa: Simmer quinoa in 4 cups water and saffron. Cook until water is absorbed, and quinoa is tender. Season to taste with salt and set aside.
5. Just before serving lentils, stir in remaining vegetable stock to create desired stew consistency. Serve the stew over the quinoa, then garnish with POM Arils, chopped walnuts, and cilantro.

*Visit POMWonderful.com for our pomegranate molasses recipe.