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Pomegranate is a superfruit fruit with amazing versatility such as its use in this unique, yet deliciously hearty soup.

Lentil-Split Pea-Pomegranate Soup

3 tablespoons extra-virgin olive oil

1 large onion, chopped

2 cloves garlic, minced

1 teaspoon ground coriander

1 teaspoon ground turmeric

3 (14-ounce) cans vegetable or chicken broth

1 cup lentils, rinsed and sorted

1 cup yellow split peas, rinsed and sorted

2 cups Ocean Spray® Cran·Pomegranate™ Cranberry Pomegranate Juice Drink

1/2 cup loosely packed fresh parsley leaves, chopped

1/4 cup loosely packed fresh mint leaves, chopped

Salt and pepper

1 lime, cut into small wedges

4 green onions, sliced

1. Heat oil in 3 to 4-quart saucepan over medium-high heat. Add onion, garlic, coriander and turmeric. Cook, stirring occasionally, for 5 minutes or until onion is tender.
2. Add broth, lentils and split peas. Bring to a boil. Cover and reduce heat. Simmer 30 to 35 minutes or until split peas are desired tenderness.
3. Stir in cranberry pomegranate juice drink, parsley and mint. Return to a simmer. Simmer for 5 minutes.
4. Season to taste with salt and pepper. Squeeze lime juice over individual servings and sprinkle with green onions.

Makes 6 servings.

Recipe and photograph provided courtesy of Ocean Spray; through ECES, Inc., Electronic Color Editorial Services.

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