Persian lentil pomegranate stew

I had some ruby red Swiss chard growing in my garden, a random bunch coming back from last year. Have you ever seen ruby red chard? It's beautiful! Deep dark green color leaf with red nervures that look like rivers. You feel almost bad for eating it, but it's nutritious and healthy.

So what to do with this beautiful Swiss chard? I remembered this Persian recipe I once ate, a lentil stew/soup with beets and pomegranates, and it made perfect sense to add the Swiss chard to the mix, the same color palette.

I fell in love with Persian cuisine while watching cooking shows. Their recipes are rich and full of flavor, they cook with passion and love.

Today I am presenting you a pomegranate soup known as ash-e anar, an ash being a thick soup/stew meal. Traditionally it's made with lamb meatballs- this is my interpretation of the dish, a vegan version. Feel free to look for other recipes online if you prefer the meat version, or make this one and add some meat to it. Be creative!

I like this stew paired with polenta- I find that they marry perfectly together. The lentil stew has a tartness from the pomegranate molasses, while polenta is sweet and creamy, thus eaten together is somewhat magical.

RECIPE

Ingredients

• 3 Tbsp avocado oil

• 1 yellow onion, diced

• 6 cloves garlic, minced

• 4 cups pre-cooked lentils, any kind works

• 1 large beet, diced small

• 3 carrots, peeled, diced

• 2 zucchini, cubed

• 3 teaspoons ground cumin

• 1 teaspoon ground turmeric

• 4 cups vegetable stock or water

• 2 Tbsp dried mint or fresh

• 3 Tbsp pomegranate molasses

• 1 bunch chopped cilantro for garnish

• pomegranate seeds for garnish

• Salt and pepper to taste

Instructions

• Heat the oil in a large pot over medium heat, add the onion, one tablespoon of salt, cumin, turmeric, and cook for 3 minutes until soft.

• Add the garlic, lentils, carrots, beets, zucchini, mix everything well, sautee for 3 minutes.

• Add the water and bring to a boil, lower the heat(4 out of 10), and simmer, covered, for 30 minutes. If you want it soupier, add more water. Decide as you go.

• While the soup is still simmering, 5 minutes before turning off the stove, stir in the dried mint and pomegranate molasses. Taste the stew and season with salt and pepper as desired.

• Serve with polenta, rice, or gluten-free bread.

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my opinions, hoping that I can inspire some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.

In good health,

Ioana