Ingredients
1 small onion, sliced
2 garlic cloves, minced
3 cups vegetable broth
1/2 cup red lentils
1 cup canned pumpkin puree
1 tbsp mild curry powder
1 tsp ground cinnamon
1 tsp garam masala
1/8 tsp cayenne powder, or to taste
1-2 apples, cubed or pureed – optional
salt/pepper to taste
2 cups POM drink
1/4 cup sugar
1 tbsp lemon juice
2 garlic cloves, minced
3 cups vegetable broth
1/2 cup red lentils
1 cup canned pumpkin puree
1 tbsp mild curry powder
1 tsp ground cinnamon
1 tsp garam masala
1/8 tsp cayenne powder, or to taste
1-2 apples, cubed or pureed – optional
salt/pepper to taste
2 cups POM drink
1/4 cup sugar
1 tbsp lemon juice
Preparation
Combine POM with sugar and water in a medium saucepan over medium-high heat. Bring to a boil and then reduce to low, simmering until it turns into a thick syrup (pomegrante molasses). Meanwhile, prepare soup:
Line a medium pot with a thin layer of water. Add onions and cook over med-high heat until translucent. After 2 minutes, add garlic and continue to cook until water has absorbed. Add broth, lentils and apple if using and bring to a boil. Once boiling, cover, reduce to medium and cook 7-10 minutes, until lentils are orange and soft. Stir in pumpkin and spices and reduce to low and heat for 5 more minutes. Drizzle with pomegranate molasses before serving.
Note
If you make the pomegranate molasses ahead of time (store in an air tight container in the fridge) this recipe comes together in less than 30 minutes.
