Lentil And Spinach Soup With Roasted Red Pepper And Pomegranate Molasses Recipe

Name: Lentil And Spinach Soup With Roasted Red Pepper And Pomegranate Molasses
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water; 1 1/2 cups dried lentils; 2 garlic cloves, chopped; 1 bay leaf; 1 (3-inch) cinnamon stick; 4 cups diced Japanese eggplant (about 2); 1 cup chopped onion; 1 thyme sprig; 1 tablespoon extravirgin olive oil; 4 cups less-sodium beef broth, divided; 1/2 cup chopped fresh flat-leaf parsley; 1 (6-ounce) package baby spinach; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 8 teaspoons pomegranate molasses; 1/2 cup thinly sliced bottled roasted red bell pepper

Servings: persons

6 cups water
1 1/2 cups dried lentils
2 garlic cloves, chopped
1 bay leaf
1 (3-inch) cinnamon stick
4 cups diced Japanese eggplant (about 2)
1 cup chopped onion
1 thyme sprig
1 tablespoon extravirgin olive oil
4 cups less-sodium beef broth, divided
1/2 cup chopped fresh flat-leaf parsley
1 (6-ounce) package baby spinach
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 teaspoons pomegranate molasses
1/2 cup thinly sliced bottled roasted red bell pepper

1
["Place first 5 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat, and simmer 20 minutes. Discard bay leaf and cinnamon stick. Set lentils aside.", "Preheat oven to 450u00b0.", "Place the eggplant, onion, and thyme in a 13 x 9-inch baking dish. Drizzle with oil; toss to coat. Bake at 450u00b0 for 30 minutes, stirring after 15 minutes. Stir in 1 cup broth; bake 10 minutes. Discard thyme; add eggplant mixture to lentils.", "Stir in remaining 3 cups broth and parsley; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 10 minutes. Remove from heat. Add spinach; stir gently until spinach wilts. Stir in salt and pepper. Ladle about 1 cup soup into each of 8 bowls; drizzle each serving with 1 teaspoon pomegranate molasses, and top with about 1 tablespoon roasted red bell pepper.", "Wine Note: One wine works well with the earthy, bitter, and sweet flavors in this soup: pinot noir. Good pinot noir demonstrates an earthiness of its own, plus an attractive bitterness and a ""sweet spot"" of cherry-pomegranate fruitiness. Try Pedroncelli ""F. Johnson Vineyard"" 2003 from Sonoma County, California ($15). -Karen MacNeil"]

403

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Calories

Fat

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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 16 ingredients. The key ingredients include: 6 cups water, 1 1/2 cups dried lentils, 2 garlic cloves, chopped, 1 bay leaf, and more.

Yes, Lentil And Spinach Soup With Roasted Red Pepper And Pomegranate Molasses falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil And Spinach Soup With Roasted Red Pepper And Pomegranate Molasses

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