Lentil and Spinach Soup with Roasted Red Pepper and Pomegranate Molasses

Spinach, plus garnishes of roasted red pepper and pomegranate molasses, enrich this satisfying Mediterranean soup with antioxidants, including beta-carotene, anthocyanins, and lutein/zeaxanthin.

Yield: 8 servings (serving size: about 1 cup soup, 1 teaspoon pomegranate molasses, and about 1 tablespoon roasted red bell pepper)

Ingredients

• 6  cups  water
• 1 1/2  cups  dried lentils
• 2  garlic cloves, chopped
• 1  bay leaf
• 1  (3-inch) cinnamon stick
• 4  cups  diced Japanese eggplant (about 2)
• 1  cup  chopped onion
• 1  thyme sprig
• 1  tablespoon  extravirgin olive oil
• 4  cups  less-sodium beef broth, divided
• 1/2  cup  chopped fresh flat-leaf parsley
• 1  (6-ounce) package baby spinach
• 1  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 8  teaspoons  pomegranate molasses
• 1/2  cup  thinly sliced bottled roasted red bell pepper

Preparation

Place first 5 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat, and simmer 20 minutes. Discard bay leaf and cinnamon stick. Set lentils aside.

Preheat oven to 450°.

Place the eggplant, onion, and thyme in a 13 x 9-inch baking dish. Drizzle with oil; toss to coat. Bake at 450° for 30 minutes, stirring after 15 minutes. Stir in 1 cup broth; bake 10 minutes. Discard thyme; add eggplant mixture to lentils.

Stir in remaining 3 cups broth and parsley; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 10 minutes. Remove from heat. Add spinach; stir gently until spinach wilts. Stir in salt and pepper. Ladle about 1 cup soup into each of 8 bowls; drizzle each serving with 1 teaspoon pomegranate molasses, and top with about 1 tablespoon roasted red bell pepper.

Wine Note: One wine works well with the earthy, bitter, and sweet flavors in this soup: pinot noir. Good pinot noir demonstrates an earthiness of its own, plus an attractive bitterness and a "sweet spot" of cherry-pomegranate fruitiness. Try Pedroncelli "F. Johnson Vineyard" 2003 from Sonoma County, California ($15). -Karen MacNeil

Nutritional Information

Calories:

224 (8% from fat)

Fat:

2g (sat 0.3g,mono 1.3g,poly 0.3g)

Protein:

13.3g

Carbohydrate:

40g

Fiber:

7g

Cholesterol:

0.0mg

Iron:

5.1mg

Sodium:

563mg

Calcium:

57mg