Lentil-Split Pea-Pomegranate Soup

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NUTRITIONAL INFORMATION

INGREDIENTS

INGREDIENTS

  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 4 cups vegetable or chicken stock
  • 1 cup lentils, rinsed and sorted
  • 1 cup yellow split peas, rinsed and sorted
  • 2 cups Ocean Spray® Cran•Pomegranate™ Fruit Drink
  • 1/2 cup loosely packed fresh parsley leaves, chopped
  • 1/4 cup loosely packed fresh mint leaves, chopped
  • Salt and pepper
  • 1 lime, cut into small wedges
  • 4 spring onions, sliced

DIRECTIONS

DIRECTIONS

Heat oil in 3 to 4-Litre saucepan over medium-high heat. Add onion, garlic, coriander and turmeric. Cook, stirring occasionally, for 5 minutes or until onion is tender. Add stock, lentils and split peas. Bring to a boil. Cover and reduce heat; simmer 30 to 35 minutes or until split peas are desired tenderness. Stir in Cran•Pomegranate™ Fruit Drink, parsley and mint. Simmer for 5 minutes. Season to taste with salt and pepper. Squeeze lime juice over individual servings and sprinkle with chopped spring onions.

Makes 6 servings.

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