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Lynn's Italy Pomegranate Soup
1/4 cup lentils
2 tablespoons butter or margarine
1 medium onion, chopped
8 cups water (2 quarts)
1 cup long-grain rice
1 teaspoon turmeric
Salt and freshly ground pepper to taste
1/2 cup chopped fresh parsley
1/2 cup chopped green onions
1 cup pomegranate juice
1 tablespoon butter
2 tablespoons chopped fresh mint or 2 teaspoons crushed dried leaf mint
1 tablespoon raisins
1 lb ground beef, seasoned and shaped into meatballs (optional)
Yield: 6 to 8 servings
Pour the lentils in a colander. Set it in the kitchen sink and run cold
water over them to clean them. Rinse them until you are sure that they are
clean. Set it aside to drain.
Melt 2 tablespoons butter or margarine in a large saucepan.
Add onion and saute until tender.
Add water, drained lentils, rice, turmeric, salt and pepper and meatballs.
Bring to a boil.
Reduce heat and cover. Simmer over low heat 40 minutes or until lentils and rice
are tender.
Add the pomegranate juice along with parsley and green onions and simmer about
15 minutes longer.
Melt 1 tablespoon butter or margarine in a small skillet.
Add mint. Saute until butter or margarine is golden brown. Pour over soup.
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