Middle Eastern lentil soup with pomegranate syrup

Recipe from Soup, Glorious Soup by Annie Bell (Kyle Books, 2011)

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• 4 tablespoons extra virgin olive oil, plus extra to serve
• 4 medium carrots, trimmed, peeled and finely chopped
• 1 celery heart, trimmed and finely sliced
• 2 medium onions, peeled and finely chopped
• 6 garlic cloves, peeled and finely chopped
• 1 tablespoon coarsely crushed coriander seeds
• ¼ teaspoon crushed red pepper flakes
• 8 ounces red lentils
• 8 ounces yellow split peas
• 2 quarts chicken or vegetable stock, or water sea salt

 pomegranate syrup (or lemon juice), and coarsely chopped cilantro, to serve

Heat the olive oil in a large saucepan over medium-low heat. Add the carrot, celery, onion and garlic and cook for 15-20 minutes until soft and aromatic, stirring occasionally. Stir in the crushed coriander seeds and red pepper flakes. Rinse the lentils and split peas in a sieve under cold water, add them to the pan and cook for 4-5 minutes, stirring occasionally. Pour in the stock or water, bring to a boil and simmer over low heat for 1 hour - by which time the split peas should be nice and soft. Season to taste with salt.

Ladle the soup into warmed bowls. To serve, drizzle a little pomegranate syrup over each serving, then some olive oil and finally sprinkle with plenty of chopped cilantro.

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