Lentil and Spinach Soup with Roasted Red Pepper and Pomegranate Molasses

Lentil and Spinach Soup with Roasted Red Pepper and Pomegranate Molasses
Photo by Becky Luigart-Stayner

Ingredients

  • 1 bay leaf
  • 4 cups less-sodium beef broth, divided
  • 4 cups diced Japanese eggplant (about 2)
  • 1 teaspoon salt
  • 1 (6-ounce) package baby spinach
  • 1 cup chopped onion
  • ½ cup chopped fresh flat-leaf parsley
  • + 9 more ingredients
    • 1 tablespoon extravirgin olive oil
    • 2 garlic cloves, chopped
    • 1 ½ cups dried lentils
    • 8 teaspoons pomegranate molasses
    • ½ cup thinly sliced bottled roasted red bell pepper
    • 1 (3-inch) cinnamon stick
    • 1 thyme sprig
    • 6 cups water
    • ½ teaspoon freshly ground black pepper

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. Ba...

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