lentil-split-pea-pomegranate-soup
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Lentil-Split Pea-Pomegranate Soup
recipe

Lentil-Split Pea-Pomegranate Soup

Lentil-Split Pea-Pomegranate Soup
  • Prep Time

    20 minutes
  • Serving Size

    6 servings

Ingredients

  • Extra-virgin olive oil3 tablespoons
  • Large onion1
  • Cloves garlic2
  • Ground coriander1 teaspoon
  • Ground turmeric1 teaspoon
  • Vegetable or chicken broth3 14-ounce cans
  • Lentils1 cup
  • Yellow split peas1 cup
  • Diet Cran x Pomegranate™2 cups
  • Loosely packed fresh parsley leaves1/2 cup
  • Loosely packed fresh mint leaves1/4 cup
  • Salt and pepper
  • Lime1
  • Green onions4
  • Featured Product

    Diet Cran x Pomegranate™

Steps

Heat oil in 3 to 4-quart saucepan over medium-high heat. Add onion, garlic, coriander and turmeric. Cook, stirring occasionally, for 5 minutes or until onion is tender. Add broth, 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 cranberry pomegranate juice drink, parsley and mint. Simmer for 5 minutes. Season to taste with salt and pepper. Squeeze lime juice over individual servings and sprinkle with green onions. Makes 6 servings. Tip: for fewer calories and less sugar, try this recipe with Light or Diet Cran-Pomegranate™ Juice Drinks. Per Serving: Cal. 370 (19% DV), Fat Cal. 64, Pro. 18 g (35% DV), Carb. 58 g (19% DV), Fat 8 g (12% DV), Chol. 0 mg (0% DV), Sod. 411 mg (17% DV), Vit. A 147 RE (29% DV), Vit C 35 mg (59% DV), Vit. E 0 mg (0% DV), Calcium 74 mg (7% DV), Iron 4 mg (23% DV), Folate 148 Ug (37% DV), Zinc 2 mg (16% DV), Pot. 822 mg (23% DV), Dietary Exchange: Starch 4, Meat 1, Fat 1