Thursday, July 9, 2009

Pomegranate Lentil Soup

Lentil Soup

1 tablespoon olive oil
2 cups chopped onion
½ cup chopped carrot
½ cup chopped celery
1 cup dried lentils
1 cup water
¼ cup chopped fresh parsley
½ teaspoon dried thyme
½ teaspoon dried marjoram
1 (14 ½-ounce) can diced tomatoes, drained
1 (14 ½-ounce) can ready-to-serve vegetable broth
1 bay leaf
1/4 cup pomegranate juice
¼ cup plus 1 tablespoon (1 ¼ ounces) shredded Swiss cheese (optional)

Heat oil in a large saucepan over medium heat. Add onion, carrot, and celery, and sauté 2 minutes. Add lentils and next 7 ingredients; cover and cook 45 minutes or until lentils are tender. Add pomegranate juice. Remove and discard bay leaf. To serve, ladle soup into individual bowls, and top each serving with 1 tablespoon cheese.

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