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Wednesday, November 14, 2012

pomegranate soup



















pomegranate soup

1 red onion ~ chopped
1 tablespoon of olive oil
1/4 cup of red lentils (washed)
2/3 cup of Basmati rice(washed)
3 cups of water
1/2 teaspoon of tumeric
1/4 cup of chopped parsley
1 cup of chopped cilantro
1/2 cup of chopped mint
1/4 cup of chopped spring onion
300g minced beef* (rolled into bitesize balls)
1 cup of pomegranate juice
2 teaspoon of sugar
1 tablespoon of lemon juice
2 strips of angelica roots
salt and pepper
fresh pomegranate


1.Heat up olive oil in medium size stockpot, add onion and saute until slightly golden.
2.Add lentils, basmati rice, water, salt, pepper and tumeric.
3.Bring to a quick boil then lower the heat to a simmer, covered, for at 20 minutes.
4.Add parsley, mint, cilantro, angelica roots or dong quay and spring onion.
5.Simmer for another 15 minutes.
6.Add meatballs, pomegranate juice, lemon juice, sugar and season to taste (if needed).
7.Stir gently as not to break the meatballs.
8.Bring to boil then lower the heat to a simmer, covered, for 25 minutes*.
9.Serve with some fresh pomegranate.