Black Lentils With Pomegranate And Caramelized Onions

• 1 cup black lentils (if you cannot find black, use french)
• 1 large red onion, diced
• 2 portobello mushrooms, gills removed, diced
• 1/4 teaspoon cinnamon
• 3 tablespoons olive oil
• 1 tablespoon chopped fresh mint
• 1 cup pomegranate seeds
• 3 tablespoons pomegranate molasses
• 1/2 pint fat free greek yogurt

1. in a medium sauce pan, cover lentils with 5 cups of water and a pinch of salt. bring to boil then reduce to simmer. simmer until just tender, about 20 minutes, and drain.
2. heat olive oil in a large saute pan over medium high heat. add the onion and a pinch of salt, letting the onion saute until golden. add the mushroom, another pinch of salt, and more olive oil if needed. cook until the mushrooms have released all their moisture and have caramelized.
3. in a large bowl, add the onions and mushrooms to the lentils, add the mint and mix. taste for seasoning. fold in the pomegranate seeds, drizzle with the pomegranate molasses and top with yogurt. serve warm.

black lentils, red onion, portobello mushrooms, cinnamon, olive oil, fresh mint, pomegranate seeds, pomegranate molasses, greek yogurt

Taken from food52.com/recipes/20021-black-lentils-with-pomegranate-and-caramelized-onions (may not work)