Pomegranate Lentil Soup

This is a very hearty flavorful soup. With the lentils and the rice, we have a complete protein. The mint and pomegranate give the soup a sweetness, although it is mildly so. The recipe makes a lot It would serve 4 as a full supper or 8 as a starter.

Pomegranate Lentil Soup

Serving Size: 4


  • 3/4 cup lentils
  • 2 tablespoons soy margarine or Earth Balance
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 8 cups (2 quarts) water
  • 1 cup long-grain rice
  • 1 Tsb. turmeric
  • 1 teaspoon chili powder
  • 1 vegetable bouillon cube
  • 1 teaspoon cumin, ground
  • splash of lemon
  • Salt and freshly ground pepper to taste
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped green onions
  • 1 cup pomegranate juice or 1/4 cup grenadine syrup
  • 1 tablespoon soy margarine or Earth Balance
  • 1 bunch fresh mint, chopped or 2 Tbs. crushed dried leaf mint
  • 2 Tabs. fresh pomegranate seeds or raisins to garnish


  1. Rinse lentils several times. Set aside to drain.
  2. Melt the soy margarine in a skillet over medium-low heat.
  3. Add the sweet onions and gently saute until soft.
  4. Add garlic and saute 2 additional minutes.
  5. Add water, drained lentils, rice, turmeric, salt, and pepper and vegetable bouillon cube.
  6. Cover and simmer on low about 45 minutes, until lentils and rice are tender.
  7. Check to see if more water is necessary.
  8. Add basil,a bit of minced mint, green onions, and pomegranate juice to the soup.
  9. Simmer an additional 15 minutes.
  10. Meanwhile, heat 1 tablespoon of soy margarine in a small skillet, add rest of the mint and saute.
  11. Divide soup into serving bowls.
  12. Drizzle each with the mint and sprinkle with a few pomegranate seeds or raisins to serve.


When I first found the recipe, I made it according to the instructions, but found it to be a bit bland, therefor this is the tweaked version which we have really enjoyed at dinner tonight.

adapted from