Lentil And Spinach Soup With Roasted Red Pepper And Pomegranate Molasses

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6 cups water

1 1/2 cups dried lentils

2 garlic cloves, chopped

1 bay leaf

1 (3-inch) cinnamon stick

4 cups diced Japanese eggplant (about 2)

1 cup chopped onion

1 thyme sprig

1 tablespoon extravirgin olive oil

4 cups less-sodium beef broth, divided

1/2 cup chopped fresh flat-leaf parsley

1 (6-ounce) package baby spinach

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

8 teaspoons pomegranate molasses

1/2 cup thinly sliced bottled roasted red bell pepper

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