2 tablespoons olive oil
1 1/2 cups diced onion
1/2 cup diced carrot
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 cups brown lentils, picked over and rinsed
1 1/2 cups finely chopped chard
6 cups water
1/2 teaspoon salt
Salt and freshly ground black pepper to taste
1 1/2 cups pomegranate juice*
1 large pomegranate, de-seeded
Heat olive oil in a large pot over medium heat. Add onion and carrot and sauté until onion is translucent.
Add cumin and coriander and sauté for another minute.
Add lentils, chard, water, and 1/2 teaspoon salt and stir to combine. Bring to a boil. Reduce heat and simmer until lentils are tender, about 30 minutes.
Stir in pomegranate juice and simmer for another 5 minutes.
Season to taste with salt and pepper.
To serve, ladle soup into bowls and sprinkle with pomegranate seeds.
*If making it from scratch, you will need about 3-4 pomegranates to make 1 1/2 cups of juice.
Recipe originally published November 14, 2008.
(Image: Gregory Han)