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Rinse the lentils in cold water, then place them in a deep pot with water, salt, cumin, and 2 tablespoons of extra virgin olive oil. Bring to a boil, cover, and simmer for 10-15 minutes until the lentils are half-cooked.
Add the cubed aubergines to the pot, cover, and simmer for another 15-20 minutes until both the lentils and aubergines are fully cooked.
Mix flour with pomegranate juice and pour over the pot. If the juice is not sour, add lemon juice and pomegranate molasses. Cook for an additional 5 minutes.
In a separate frying pan, heat the remaining olive oil, add crushed garlic and green chilies (if using), and stir until golden brown. Pour over the pot and adjust salt to taste.
Serve in bowls, garnished with pomegranate seeds and a drizzle of extra virgin olive oil. Enjoy at room temperature with charred flatbread, olives, and pickles.