Lentil and Spinach Soup with Roasted Red Pepper and Pomegranate Molasses

Lentil-soup-ck-1160594-l

Course Soups and Stews

Ingredients in this Recipe

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

Recipe Preparation

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