Lentil-Split Pea-Pomegranate Soup

Lentil-Split Pea-Pomegranate Soup
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Makes 6 servings


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


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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