Lentil and Pomegranate Soup
When it comes to comfort food that nourishes both body and soul, few dishes can compete with a warm, hearty soup. This Lentil and Pomegranate Soup is not only delicious but also brimming with nutrients that support heart health and elevate your energy. It’s a perfect addition to your wellness journey, especially during February’s Heart Health Month.
Why You’ll Love This Recipe
A Unique Flavour Combination: The earthy richness of lentils pairs beautifully with the tart sweetness of pomegranate, creating a symphony of flavours.
Heart-Healthy Ingredients: Each component of this soup is chosen to support cardiovascular wellness.
High in Plant-Based Protein: Lentils provide a filling and protein-rich base, perfect for vegetarians and vegans.
Comforting and Energizing: Warm, hearty, and satisfying - this soup fuels your body while uplifting your spirit.
Easy to Make: With simple steps and accessible ingredients, this recipe is ideal for any skill level.
Nutritional Highlights
Lentils: A powerhouse of plant-based protein and fibre, lentils help lower cholesterol and maintain steady blood sugar levels.
Pomegranate Seeds: Rich in antioxidants, pomegranates support arterial health and reduce oxidative stress.
Carrots and Onions: Packed with vitamins and minerals, these veggies provide a solid base of nutrients to support overall wellness.
Olive Oil: A source of heart-healthy fats that reduce inflammation and support healthy cholesterol levels.
Spices: Cumin and smoked paprika add depth of flavour as well as offer anti-inflammatory benefits.
Ingredients
1 cup red lentils, rinsed
1 small onion, diced
2 cloves garlic, minced
1 medium carrot, diced
1 tablespoon olive oil
4 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
½ cup pomegranate seeds
Fresh parsley for garnish
Instructions
Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, and carrot. Sauté until softened and fragrant, about 5 minutes.
Add Spices: Stir in cumin and smoked paprika, cooking for another minute to release their aroma.
Cook the Lentils: Add the red lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 20 minutes or until the lentils are tender.
Season to Taste: Add salt and pepper as needed. Adjust seasoning to your preference.
Finish with Pomegranate: Ladle the soup into bowls and top with pomegranate seeds for a burst of sweetness and crunch.
Garnish and Serve: Sprinkle with fresh parsley and enjoy warm.
Serving Suggestions
Pair this soup with a slice of whole-grain bread or a side salad for a balanced meal. It’s perfect as a light lunch or a comforting dinner on a chilly day.