Spring seems to have finally arrived, but soups and stews are enjoyed in our household year round. The birds are chirping, the days are longer and the sun is shining after a rather dismal Canadian winter. Inspired by Janet's Iraqi Pomegranate Stew (Shorbat Rumman), I came up with my own version of this delightful and nourishing dish. Beets are one of my favorite vegetables and combined with legumes and rice, along with spinach and some spice, this dish is bursting with flavour. Somewhat tangy, sweet and spicy with a hint of salty goodness, this is an ideal dish to serve to eager dinner guests who appreciate ethnic dishes as much as I do. I am thinking cooked red kidney beans would be a good substitute for the lentils if you want a more substantial stew - of course, a few adjustments would be necessary for the recipe. I have in mind my friends overseas who are headed into the winter season.You may want to serve it with some crusty bread, along with a grain dish and a side salad for a extra dose of healthy goodness. Lentil Pomegranate Stew with Beets and SpinachRecipe by Lisa TurnerAdapted from The Taste SpaceCuisine: Middle EasternPublished on March 28, 2012A rich. colorful and nourishing Iraqi stew that packs plenty of tangy, sweet and spicy flavorsPrint this recipeIngredients:2 tablespoons olive oil1 medium onion, chopped or sliced2 jalapeños, seeded and finely chopped1 teaspoon turmeric1 teaspoon ground cumin1/2 teaspoon cayenne1/4 cup green lentils, rinsed1/4 cup brown lentils, rinsed4 cups vegetable stock2 small beets, peeled and diced1/2 cup brown rice, rinsed2 shallots, finely chopped4- 5 sun-dried tomatoesjuice of 1 lime1 tablespoon pomegranate molassesa few handfuls of spinach, trimmed and roughly choppedsmall handful of fresh parsley, chopped1 teaspoon sea salt, or to taste1 heaping tablespoon dried dill1/4 teaspoon ground cinnamonfresh cracked black pepper to tasteInstructions:Heat the olive oil in a large saucepan over medium heat. When hot, add the onions and stir until brown around the edges, about 5 minutes. Now add the jalapeños and spices, and stir for another minute. Next add the lentils and vegetable stock, cover, and simmer until the lentils are tender, about 40-50 minutes.Meanwhile, soak the sun-dried tomatoes in hot water for 20 - 30 minutes, then drain and chop. Set aside.Add the beets and rice to the pan and continue to simmer for another 30 minutes, stirring occasionally and adding water if necessary. Stir in the shallots, sun-dried tomatoes, lime juice, pomegranate molasses, salt and parsley. Simmer for another 10 - 15 minutes.Add the spinach, cover and simmer for a few minutes until the spinach is wilted. Remove from heat and serve, garnished with sprinklings of dill, ground cinnamon and black pepper.Makes 4 - 6 servingsMore Middle Eastern Recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:Marinated Sun-Dried Tomato Hummus with OlivesMiddle Eastern Chickpea and Olive SaladPersian Split Pea and Pomegranate SoupShakshouka (Tunisian Tomato & Pepper Stew with Eggs)On the top of the reading stack: works by Shirley JacksonAudio Accompaniment: Demdike Stare

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