Lentil and Spinach Soup with Roasted Red Pepper and Pomegranate Molasses

Lentil and Spinach Soup with Roasted Red Pepper and Pomegranate Molasses Recipe
Becky Luigart-Stayner
Spinach, plus garnishes of roasted red pepper and pomegranate molasses, enrich this satisfying Mediterranean soup with antioxidants, including beta-carotene, anthocyanins, and lutein/zeaxanthin.

Yield:

8 servings (serving size: about 1 cup soup, 1 teaspoon pomegranate molasses, and about 1 tablespoon roasted red bell pepper)

Recipe from

Cooking Light

Nutritional Information

Calories 224
Caloriesfromfat 8 %
Fat 2 g
Satfat 0.3 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 13.3 g
Carbohydrate 40 g
Fiber 7 g
Cholesterol 0.0 mg
Iron 5.1 mg
Sodium 563 mg
Calcium 57 mg

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

Preparation

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 450°.

Place the eggplant, onion, and thyme in a 13 x 9-inch baking dish. Drizzle with oil; toss to coat. Bake at 450° 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

Note:

Dana Jacobi,

Cooking Light

March 2006
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