31. Persian inspired bean and herb soup with pomegranate

This isn’t your average bean soup! This vegetarian soup evolves from a not so fancy chunky bean/legume dish to an exotic and wildly flavourful herbaceous, pomegranate wonder. The unassuming star is pomegranate molasses! Pomegranate molasses is tart and sour and combines with the spices to create magic.

Once you secure the ingredients the soup is remarkably easy to prepare with your stove and pot doing all the important work.

Fortunately, pomegranate molasses is not difficult to source. Some major grocery stores now carry it (be sure to buy sugar free as you don’t want the sugar for this recipe!). Alternatively, most mid-eastern or Indian grocers will have pomegranate molasses (and dried mint). Pomegranate juice can also be an alternative, just be sure to cook it down into a syrup (simmer the juice on med-low until thick like honey/syrupy).

This soup can be made a day ahead and like most soups or stews will taste even better the following day!

This recipe serves 8.

Prep and assembly

1/4 cup extra virgin olive oil and extra for drizzling at the end

1 large cooking onion, diced

5 cloves of garlic, mashed or minced

1/2 cup dried split yellow peas (washed carefully)

1/2 cup chick peas (from a can is fine but washed)

1/2 cup dried red lentils (washed carefully)

Optional : 1/2 cup red kidney beans (from a can is fine)

1 large beet, diced (you can use pickled)

1/2 cup pearled barley or #3 bulgur (coarse)

Spices

2 tsp cumin

2 tsp turmeric

salt and pepper to taste (start with 2 tsp salt and 1/2 tsp pepper)

2 Tbsp dried mint

Fresh herbs

1 bunch cilantro finely chopped - extra for topping at the end

1 bunch parsley finely chopped - extra for topping at the end

3/4 cup pomegranate molasses

Seeds of one pomegranate for topping each bowl

1 Tbsp Greek yogurt for each bowl as a topping

10-12 cups vegetable stock - Chicken stock works well is you don’t mind making the soup non vegetarian

Your favourite bread for dipping - ie, Naan, lavash, baguette, pita, …

Assembly

1. Heat the oil in a large pot over medium heat. Add the onion and cook for about 10 minutes until the onion begins to colour - stir frequently. Add the garlic, all beans and lentils, barley or bulghur, beets, spices and 2 teaspoons of salt and the 1/2 teaspoon of pepper. Combine all the ingredients well.

2. Add the stock and bring to a boil then simmer for 1/2 hour. After the 1/2 hour add the freshly chopped cilantro and parsley and continue to simmer for a few minutes (5 minutes).

3. Add the pomegranate molasses and dried mint to the soup. Simmer for another 20 minutes. Taste and adjust the salt and pepper.

4. Serve with a dollop of Greek yoghurt, fresh pomegranate seeds, chopped parsley and cilantro and a generous drizzle of olive oil.

Serve and enjoy!