This hearty, Persian soup will nurture your soul with spinach, yellow split peas and the tang of pomegranate. Recipe by Laura Bashar of Family Spice
Cook Time: 1 hour 20 min
Serving Size: 2 cups
Cooking Tips: If you do not have pomegranate syrup, you can substitute it with 1 cup pomegranate juice. You can also substitute yellow split peas with lentils.