Lentils with herbs stew

3 cups green lentils (can substitute brown lentils)

4 cups yellow onions, chopped 

1/2 cup olive oil

1/2 cup garlic cloves (about 1 1/2 heads of garlic), mashed with salt (can use less if you are not a fan!)

1 1/2 bunch cilantro leaves chopped 

1/4 cup pomegranate molasses (more or less, to taste) 

1 1/2 cup ghormeh sabzi dry mix (parsley,dill, leek, fenugreek)

1 cup of rice (preferably medium-grain, or Egyptian or sushi rice)

1 pita bread, cut into squares and fried or baked (optional)

1 cup pomegranate seeds, for garnish (optional)

1. Boil the lentils in water (fill the pot with water) until tender, about 40 minutes. Set aside. 

2. Brown the onions in the olive oil and transfer the onions to the lentil pot. Fry the garlic and cilantro till the fragrance comes out. Add the ghormeh sabzi mix (if using) and fry for a couple of seconds; add the lentils, browned onions and rice; add extra water if it looks like you need some for the rice to cook in. Pour the pomegranate molasses, mix a bit, cover and simmer for 30 minutes. 

3. Uncover, cool a bit, taste and adjust seasonings. Add more pomegranate molasses or some lemon or lime juice, some more garlic, pepper, or whatever your taste buds dictate. Serve with croutons if desired and a sprinkling of pomegranate arils, at room temperature.