Sweeten this soup with a swirl of pomegranate and you’ll have a dish that’s ready to impress.
2 tbs olive oil
1 onion, chopped
3 garlic cloves, crushed
1 carrot, chopped
1 celery stick, sliced
2 tsp ground coriander
½ tsp red chilli flakes
½ cup yellow or green split peas, rinsed and drained
½ cup red lentils, rinsed and drained
6 cups chicken or vegetable stock
1 cup frozen broad beans, thawed and peeled
2 tbs pomegranate molasses
2 tbs chopped flat-leaf parsley
- Heat the olive oil in a large saucepan. Cook onion, garlic, carrot and celery over medium heat, stirring, for 5 minutes or until softened. Add the coriander and chilli flakes and cook for 1 minute.
- Add split peas, lentils and stock and bring to the boil. Reduce heat and simmer for 30 minutes or until split peas and lentils are cooked and soft.
- Add beans and heat through. Season with sea salt and freshly ground black pepper. Drizzle with pomegranate molasses and sprinkle with parsley.