Spiced Persian Lentil and Pomegranate Soup with Mint
This soup combines the earthy warmth of spiced lentils with the tangy sweetness of pomegranate, infused with fragrant mint for a soul-satisfying dish.
Preparation
Get these tasks done before you start cooking.
Preparing the Lentil Base
- 1
Heat oil
In a large pot, heat a drizzle of olive oil over medium heat.
- 2
Sauté onions and garlic
Add the onions and garlic, sautéing until fragrant and translucent.
- 3
Add lentils and broth
Stir in the red lentils and vegetable broth, bringing to a gentle boil.
Preparing the Spice Mix
- 1
Combine spices
Combine cumin, coriander, turmeric, and cayenne pepper in a small bowl.
- 2
Add spices to soup
Add the spice mix to the simmering pot, stirring well.
Tip: Add a splash of pomegranate juice for an extra tangy kick.
- 3
Simmer until tender
Let the soup simmer until lentils are tender, about 25-30 minutes.
Tip: Stir frequently to prevent lentils from sticking to the bottom.
How to Make Spiced Persian Lentil and Pomegranate Soup with Mint
Total time: 2 h · Yields 4 servings
- 1
Simmering the Soup
Let the lentil base simmer for 30-35 minutes.
- 2
Incorporating Flavors
Add salt, pepper, and mint leaves in the last 5 minutes of cooking.
- 3
Finishing Touch
Stir in pomegranate seeds just before serving to retain their texture and freshness.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Leftovers can be refrigerated for up to 3 days in an airtight container.
Can I make this ahead?
Yes, this soup can be made a day ahead; just add mint and pomegranate seeds before serving for freshness.
Can I use a different type of lentil?
Green or brown lentils can be used but they may require longer cooking times.
Is there a substitute for pomegranate seeds?
Diced dried apricots can provide a similar sweet-tart flavor.
How can I make this dish vegan-friendly?
Ensure the yogurt sauce, if used, is a plant-based alternative.
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