White Bean Soup with Pomegranate Salsa

To Prepare the Lentils To make the soup: Pick through the beans and discard any small pebbles or debris. Place beans in a large pot and cover with 2 to 4 inches of cold water. Let soak at least 2 hours or overnight. Transfer soaked beans to a colander and rinse under cold running water. Return to the pot and cover with 2 to 4 inches of fresh cold water. Bring to a boil over high heat; reduce heat to maintain a very gentle simmer and cook until very tender, 45 minutes to 1 hour. Drain well and set aside.

In a large soup pot, heat the olive oil over medium heat. Add the onion and celery; cook, stirring occasionally, until very tender, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute. Season generously with salt and pepper. Add the cooked beans and 2 cups of water; bring to boil over high heat; reduce heat to maintain a gentle simmer and cook until the flavors are melded, about 15 minutes. Cool briefly, then using an immersion blender or standard blender, puree until smooth. Return to the pot and season to taste with salt and pepper. Keep warm over low heat.

To make the salsa In a medium bowl, combine pomegranate molasses, lime juice, and shallot; whisk to combine. Whisk in the olive oil. Add the pomegranate seeds and parsley; toss well.

To serve Ladle hot soup into bowls; garnish with a spoonful of the salsa in the center of the soup, and drizzle a bit of the olive oil over all. Serve immediately.

Source: California Pomegranates