Pomegranate Vegetable Soup with Lentils

A hearty vegetarian main dish soup with tender lentils, bright vegetables, and 100% pomegranate juice. 


+ 2 cups dry red lentils

+ 1 tablespoon olive oil

+ 1 medium sweet onion, chopped

+ 1 carrot, peeled and chopped

+ 1 garlic clove, minced

+ 4 cups low sodium vegetable broth

+ 2 cups 100% pomegranate juice

+ 1 can (28 ounces) crushed tomatoes

+1 teaspoon ground cumin

+ 1 teaspoon dried thyme leaves

+1/2 teaspoon salt

+ 1/4 teaspoon ground black pepper

+ 4 ounces baby spinach, chopped

+ 2 tablespoons balsamic vinegar

+ 4 tablespoons pomegranate arils (optional)


1. Rinse  and drain lentils  in a colander. 

2. In a large pot over medium high heat, warm olive oil. Add chopped onion and cook, stirring often until softened, about 5 minutes. Add the carrot, and cook, stirring until softened, about 3 minutes. Add the garlic and cook, stirring until fragrant, but not browned, about 30 seconds. 

3. Stir in vegetable broth, 100% pomegranate juice, lentils, crushed tomatoes, cumin, thyme, salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer gently until the lentils are tender, about 20 minutes. Add chopped spinach to the soup, stir and cook uncovered, just until the spinach wilts , about 1 minute. Stir in balsamic vinegar . Ladle the soup into bowls, top with pomegranate arils (if desired)  and serve immediately. 


Keywords: 100% pomegranate juice, Vegetable Soup,

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