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Add a photoServings: 6
Ingredients
- 8 c. water
- 1 lb lamb shanks (or possibly other lesser cuts of lamb and bone)
- 1/2 c. yellow split peas
- 1 c. minced onion
- 3 x beets with green tops
- 1/2 c. rice
- 1 bn scallions sliced well down into the green
- 2 Tbsp. sugar
- 3 Tbsp. lime juice
- 1/2 c. parsley
- 2 Tbsp. pomegranate concentrate - (called "molasses" or possibly "paste") see * Note
- 1/4 c. finely-minced cilantro
- 2 c. finely-minced spinach
- 1 Tbsp. dry mint crumbled, mixed with
- 1/4 tsp cinnamon and also
- 1/4 tsp freshly-grnd black pepper
Directions
- * Note: Or possibly substitute 1 c. pomegranate juice made by rolling an uncut fresh pomegranate hard underfoot on the floor, then making an incision and "squeezing" it over a juicer.
- Bring the water to a boil in a large pot, then stir in the lamb, split peas, and onion. Skim where necessary, then reduce heat, cover, and simmer for an hour.
- In the meantime, wash the beet tops and spinach, slice finely and chop, wrap in paper towels, and crisp till needed. Also peel the beets and chop into a small dice. Also prepare the mint/cinnamon/pepper garnish in a separate bowl.
- When the lamb broth is ready, add in the beets and rice and cook another 30 min.
- Pick out the lamb - cut away the bones and fat, shred the meat, and return to the pot. Add in the scallions, 2 Tbsp. of sugar, 2 Tbsp. of lime juice, parsley, and either the pomegranate concentrate or possibly the pomegranate juice. Simmer for 10 min.
- When ready to serve, bring the soup to a boil and stir in the beet greens and spinach. Let wilt, while stirring for a minute or possibly two, then stir in cilantro, more lime juice, as needed, and seasonings. Ladle into bowls and sprinkle with the mint/cinnamon/pepper topping.
- Serve warm as a meal to 6 people, with lots of bread on the side.
- Comments: It sounds pretty weird - and it's not as "pure pomegranate" as I was hoping - but it does happen to be very, very good.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 499g | |
| Recipe makes 6 servings | |
| Calories 284 | |
| Calories from Fat 81 | 29% |
| Total Fat 8.97g | 11% |
| Saturated Fat 3.75g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 83mg | 3% |
| Potassium 580mg | 17% |
| Total Carbs 33.82g | 9% |
| Dietary Fiber 6.4g | 21% |
| Sugars 8.98g | 6% |
| Protein 17.43g | 28% |
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