Savory Syrian Lentil and Pomegranate Soup Recipe

Ever craved a bowl of soup that packs a punch of flavor and nutrition? Look no further than this Syrian Lentil and Pomegranate Soup. This international soup is not just a meal; it’s an experience that blends earthy lentils with the sweet tang of pomegranate, making it a standout choice among specialty soups.

With its vibrant colors and unique taste, this soup is perfect for cozy dinners or impressing guests at gatherings. The combination of spices creates a warm, inviting aroma that fills your kitchen, making it hard to resist. Plus, it’s packed with protein and fiber, so you can feel good about indulging.

This recipe is adaptable, allowing you to personalize it based on your dietary needs or preferences. Whether you’re looking for a hearty meal or a light, refreshing dish, this soup has got you covered.

Delicious Syrian Lentil and Pomegranate Soup

A colorful bowl of Syrian Lentil and Pomegranate Soup with pomegranate seeds and parsley on a rustic table.

This Syrian Lentil and Pomegranate Soup is a hearty and nutritious dish made with protein-rich lentils, sweet pomegranate seeds, and an array of spices. The taste is a delightful balance of savory and sweet, with a hint of tanginess that makes every spoonful a delight.

Ingredients

1 cup red or green lentils, rinsed
1 medium onion, chopped
2 cloves garlic, minced
1 medium carrot, diced
1 medium tomato, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
4 cups vegetable broth
1 cup pomegranate seeds
2 tablespoons olive oil
Salt and pepper to taste
Chopped fresh parsley for garnish
Lemon wedges for serving

Instructions

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and carrot; sauté until the vegetables are softened (about 5 minutes).
Add Spices: Stir in the cumin, coriander, and turmeric; cook for 1-2 minutes until fragrant.
Cook Lentils: Add the lentils, chopped tomato, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 25-30 minutes until lentils are tender.
Blend Soup: For a smoother texture, use an immersion blender to puree the soup to your desired consistency.
Finish with Pomegranate: Stir in the pomegranate seeds, and season with salt and pepper to taste. Heat through for an additional 5 minutes.
Serve: Ladle the soup into bowls and garnish with chopped parsley and a squeeze of fresh lemon juice.