Persian Pomegranate Soup Recipe

Name: Persian Pomegranate Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil, plus extra for topping; 1 yellow onion, diced; 3 cloves garlic, minced; 3/4 cup yellow split peas; 1/2 cup lentils; 1/2 cup mung beans; 1/2 cup pearled barley; 1 large beet, diced small; 2 teaspoons ground cumin; 1 teaspoon ground turmeric; ½ cups vegetable stock or water; 2 tablespoons dried mint; 1/2 cup pomegranate molasses; 1 bunch chopped cilantro; 1 cup labne or thick yogurt; Seeds of 1 pomegranate; Salt and pepper

Servings: persons

1/4 cup olive oil, plus extra for topping
1 yellow onion, diced
3 cloves garlic, minced
3/4 cup yellow split peas
1/2 cup lentils
1/2 cup mung beans
1/2 cup pearled barley
1 large beet, diced small
2 teaspoons ground cumin
1 teaspoon ground turmeric
½ cups vegetable stock or water
2 tablespoons dried mint
1/2 cup pomegranate molasses
1 bunch chopped cilantro
1 cup labne or thick yogurt
Seeds of 1 pomegranate
Salt and pepper

1
Heat the oil in a large stockpot over medium heat and cook the onion for about 10 minutes until it starts to brown, stirring often. Add the garlic, beans, barley, beets, spices, and 2 teaspoons salt. Stir well with the cooked onions, then add the stock or water and bring to a boil. Lower the heat and simmer, covered, for 1 1/2 hours, until the beans and barley are tender.
2
While the soup is still simmering, stir in the dried mint and pomegranate molasses, and season to taste with salt and pepper. Serve warm topped with a splash of olive oil (if you like) and a dollop of yogurt, and a generous scattering of cilantro and pomegranate seeds.

305

kcal

Calories

Fat

Carbs

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 17 ingredients. The key ingredients include: 1/4 cup olive oil, plus extra for topping, 1 yellow onion, diced, 3 cloves garlic, minced, 3/4 cup yellow split peas, and more.

Yes, Persian Pomegranate Soup 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.

Persian Pomegranate Soup

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