SERVES 6

1. Bring lentils and 5 cups water to a boil in a 4-qt. saucepan. Reduce heat to medium; cook, covered slightly, until just tender, about 25 minutes, and set aside.

2. Purée lemon juice, pomegranate molasses, flour, tahini, dill, sesame oil, cumin, garlic, chiles, salt, pepper, and ½ cup water in a food processor until smooth; set aside.

3. Heat ¼ cup oil in a 6-qt. saucepan over medium heat. Add onion; cook, stirring occasionally, until slightly caramelized, 8–10 minutes. Add remaining oil to pan, then add eggplant and cook until tender, 5–7 minutes. Stir in pomegranate mixture; cook until fragrant, 1–2 minutes. Add reserved lentils with their broth, plus salt and pepper; boil. Reduce heat to medium; cook until stew is slightly thick, 18–20 minutes. Ladle stew into bowls and garnish with pomegranate seeds; serve with flatbread, if you like.