A healthy soup with lentils, pomegranate and turmeric
Turmeric has been used through the ages as a condiment, medicine and textile dye.
Turmeric is an excellent source of iron and manganese. It is also a good source of vitamin B6, dietary fibre and potassium.
Now, for a recipe.
Pomegranate and lentil soup
Gram dal: 120 gm
Butter: Three tbsp
Onion (diced): one Garlic (minced): two cloves
Water: 400 ml Long-grain rice: 50 gm Turmeric: one tsp
Salt and freshly-ground pepper: To taste
Fresh basil (chopped): 30 gm
Green onion (chopped): 30 gm
Pomegranate juice: 80 ml
Chopped fresh mint (two tbsp) or crushed dried mint (two tsp)
Raisins: 2 tbsp
Method: Rinse lentils and set aside to drain. Melt two tablespoons of butter in a skillet over medium-low heat. Add sweet onions and toss. Gently sauté onions until soft, for three minutes. Add garlic and sauté for two minutes.
Add water, drained lentils, rice, turmeric, salt, and pepper. Cover and simmer on low flame for about 45 minutes, until lentils and rice are tender. Add basil, green onions, and pomegranate juice to the soup. Simmer for 15 minutes. Heat a tablespoon of butter in a small skillet, and add mint and sauté until the butter turns golden.
Drizzle this on top of the soup, and sprinkle a few raisins before serving.