Split pea and pomegranate soup
Monday - July 17, 2017 11:08 am ,
Category : RECIPES
Ingredient:
2 onions
5 garlic cloves
1 tbsp oil
2 dl/0.8 cups dried yellow split peas
1.5 l/6 cups water or vegetable broth
1-2 tsp salt
0.25 tsp black pepper
0.25 tsp cinnamon
2 tsp turmeric
0.6 dl/0.25 cups dried parsley
3 tbsp dried mint
1 dl/0.4 cups basmati or jasmine rice
0.6-0.8 dl/0.25-0.3 cups pomegranate molasses
1 tbsp sugar
Some fresh pomegranate seeds
Method:
Chop the onion and mince the garlic. Fry the onion for several minutes, add the garlic and fry for a few more minutes. Add the split peas and stir-fry for about two more minutes.
Add the water or broth and the herbs and spices (except for fresh herbs, if using) and bring to boil. Lower the heat and let simmer for about 50 minutes.
Add the rest of the ingredients (except for fresh herbs, if using) and simmer for about 30 minutes more, or until the yellow split peas are very soft. If using fresh herbs, add them in the last 5-10 minutes of cooking. Serve hot and sprinkle in some pomegranate seeds. They create wonderful bursts of flavour when eating the soup.
2 onions
5 garlic cloves
1 tbsp oil
2 dl/0.8 cups dried yellow split peas
1.5 l/6 cups water or vegetable broth
1-2 tsp salt
0.25 tsp black pepper
0.25 tsp cinnamon
2 tsp turmeric
0.6 dl/0.25 cups dried parsley
3 tbsp dried mint
1 dl/0.4 cups basmati or jasmine rice
0.6-0.8 dl/0.25-0.3 cups pomegranate molasses
1 tbsp sugar
Some fresh pomegranate seeds
Method:
Chop the onion and mince the garlic. Fry the onion for several minutes, add the garlic and fry for a few more minutes. Add the split peas and stir-fry for about two more minutes.
Add the water or broth and the herbs and spices (except for fresh herbs, if using) and bring to boil. Lower the heat and let simmer for about 50 minutes.
Add the rest of the ingredients (except for fresh herbs, if using) and simmer for about 30 minutes more, or until the yellow split peas are very soft. If using fresh herbs, add them in the last 5-10 minutes of cooking. Serve hot and sprinkle in some pomegranate seeds. They create wonderful bursts of flavour when eating the soup.
