Pomegranate-Lentil Soup (Ash-e Anar)

I've posted most of the recipes out of the Mediterranean cookbook that I find interesting, so there wasn't much to mark when I went through it.  I've probably passed up this Persian recipe because of the pomegranate juice.  I really don't buy it much.  However, for half a batch of this you only need half a cup, and pomegranates are cheap right now.  I decided to go through the drama of cutting one up and running it through a food mill for the juice.

Despite the addition of pomegranate, this soup does not come off as sweet until you bite into the garnish.  The juice adds depth to the broth.  It isn't an overwhelming flavor.  It would take the addition of sugar to intensify the pomegranate influence.

This is the version from Rose Dosti's book, which is different than a lot of the recipes I found online. I'm using red lentils instead of yellow split peas.  It's vegetarian, and doesn't use lemon juice.  Whether you use this version or one of the meatier ones, it's still a main-course soup.  You could always throw some shredded turkey in it, and it would still be lighter than most Thanksgiving leftovers.

2/3 C red lentils
1 Tb butter
1/2 C diced onion
*1 quart water or vegetable stock
1/2 C long grain rice (dry)
1/2 tsp turmeric
salt and pepper to taste
1/4 C chopped fresh parsley
1/4 C chopped green onions
1/2 C pomegranate juice
*1 Tb chopped fresh mint
*raisins or pomegranate arils for garnish

1.  Rinse lentils until soapy water effect stops.  Set aside to drain.

2.  Melt butter in a soup pot on medium and add onion.  Sauté until tender.  Add broth, lentils, rice, turmeric, salt, and pepper.  Cover and simmer over low heat until lentils and rice are cooked, about 20 minutes.

3.  Add parsley, green onions, pomegranate juice, and mint and simmer another 10 minutes, until thick and fragrant.

4.  Serve hot, garnished with pomegranate arils (or raisins if out of season).

Difficulty rating  π