Iraqi Pomegranate Soup
A soup consisting of lentils, split peas, meatballs, mint, raisins, and pomegranate juice.
- 1 cup lentils
- 1 cup yellow split peas
- 1 beet diced
- 2¼ cup pomegranate juice
- 4 cups chicken broth
- 3 cups water
- 2 tsp ground turmeric
- ½ tsp cumin
- 1 lb ground beef (optional)
- 2 tbsp olive oil
- 1 yellow onion diced
- 1½ tbsp butter
- 2 tbsp raisins
- 4 garlic cloves minced
- 1 cup yogurt (optional)
- 2 tbsp fresh mint chopped
Put your lentils and split peas in a colander. Rinse them with water for a minute, stirring with your hands. Let drain.
Add water and chicken broth to a large pot. Add lentils and split peas. Bring to a boil on medium-high.
Add olive oil to skillet. Heat up on medium. Add diced onion. Cook for 3 minutes. Add garlic. Cook for 3 more minutes, or until onion is starting to brown. Add everything into the pot.
Liberally salt and pepper your ground beef. Add any other desired seasonings or marinades. Roll the beef into small meatballs.
Add meatballs into skillet. Brown on a couple sides for 3 minutes. They will still be very pink in places, which is fine. Add to pot and they will finish cooking in there. Add tumeric and cumin to pot.
Peel the beet and dice it. Slice the stem and chop the leafy greens. Add all of it to the pot. Add pomegranate juice to pot and half the mint. Boil on medium for 20 minutes, or until lentils and peas are soft.
Taste the soup, add salt and pepper or other spices as desired.
In skillet, melt butter, add raisins and rest of mint. Cook for 3 minutes. Take off heat.
Serve soup in bowls. Top with a large dollop of yogurt, raisins, and a couple whole mint leaves.
Calories: 602kcalCarbohydrates: 62gProtein: 32gFat: 25gSaturated Fat: 9gCholesterol: 67mgSodium: 704mgPotassium: 1367mgFiber: 20gSugar: 19gVitamin A: 260IUVitamin C: 17mgCalcium: 136mgIron: 7mg