Toast the cumin and coriander seeds in a dry pan over a low heat for a minut or two until their aromas are released. Grind them in a mortar and pestle or a spice grinder.
Rinse the lentils in cold water then place them in a saucepan with the ground spices and 1 litre water. Cover and simmer for about 15 minutes, until the lentils begin to soften.
Add the aubergines, 80 ml of the pomegranate molasses, the sumac, 1 1/2 tsps salt, 1/2 tsp pepper and 2 tbsps extra virgn olive oil and simmer for 20 minutes.
Meanwhile fry the shallots in 2 tbsps light olive oil until soft and golden, then add the garlic and fry for a few more minutes.
When the lentils and aubergines are quite soft mash the aubergines into the lentils with the back of a wooden spoon. If the stew starts to dry out add a touch more water.
Finally add the fried garli and shallots together with the herbs and simmer for another 5 minutes. Taste to adjust the seasoning adding extra pomegranate molasses if needed.
To serve scatter with the pomegranate seeds and strew with some more herbs.