Rummaneyye (lentils in pomegranate juice)

Instructions

1. Rinse the red lentils in cold water until the water runs clear.
2. Cook them in simmering water for 20 minutes, skimming if needed, until very tender.
3. In a bowl, dissolve the flour in a little cold pomegranate juice to avoid lumps.
4. Add the rest of the pomegranate juice and the sugar to the lentils, then pour in the dissolved flour while stirring.
5. Let it thicken for 10 minutes over low heat, stirring regularly, until smooth and creamy.
6. Pour into bowls, sprinkle with cinnamon and a drizzle of olive oil, then decorate with pomegranate seeds and walnuts if you like.