Brown Rice and Lentil Soup With Pomegranate Juice Recipe

Name: Brown Rice and Lentil Soup With Pomegranate Juice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup lentils; 2 tablespoons butter; 1 medium onion; 2 garlic cloves; 8 cups chicken broth; 1 cup long grain brown rice; 1 teaspoon turmeric; salt and pepper; ½ cup fresh basil; ½ cup green onion; 1 cup pomegranate juice

Servings: persons

¾ cup lentils
2 tablespoons butter
1 medium onion
2 garlic cloves
8 cups chicken broth
1 cup long grain brown rice
1 teaspoon turmeric
salt and pepper
½ cup fresh basil
½ cup green onion
1 cup pomegranate juice

1
Rinse lentils several times.
2
Set aside to drain.
3
Melt butter in a skillet over medium-low heat.
4
Add chopped onion and toss to coat, then saute until soft.
5
Add garlic and saute two more minutes.
6
Add broth, lentils, rice, turmeric, salt and pepper.
7
Cover and simmer on low for an hour or more, until the lentils and rice are tender.
8
Add finely chopped basil, chopped green onions and pomegranate juice.
9
Simmer 15 more minutes.
10
NOTE: margarine can substitute for butter and broth can be changed to vegetarian soup powder mixed with water for vegetarians.

1155

kcal

Calories

Fat

Carbs

160

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ¾ cup lentils, 2 tablespoons butter, 1 medium onion, 2 garlic cloves, and more.

Yes, Brown Rice and Lentil Soup With Pomegranate Juice falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Brown Rice and Lentil Soup With Pomegranate Juice

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