Lentil and Spanish Soup with Roasted Red Peppers and Pomegranate Molasses

Are you as intrigued by the title as I was? If so, then make this…you won’t be disappointed if you like the ingredients. It’s an amazing dish. The flavors are deep and layered.

I used French green lentils – I prefer them and they hold up well for in a soup. I used about 5 cloves of garlic instead of two. Lastly, if you substitute the beef broth with vegetable broth, this can be a vegetarian soup.

pomsoup

Lentil and Spanish Soup with Roasted Red Peppers and Pomegranate Molasses

I couldn’t find pomegranate molasses so I made some:

•1/2 cup pomegranate juice
•1/4 cup bakers sugar
•2 T lemon juice

Combine all three in a small saucepan. Stir until sugar dissolves over low heat. Continue simmering (low) for about 45 minutes – stirring occasionally. It will thicken a little as it cools.

Original post March 3, 2014

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