Persian Pomegranate Soup
Ingredients
- 1/4 cup olive oil, plus extra for topping
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3/4 cup yellow split peas
- 1/2 cup lentils
- 1/2 cup mung beans
- 1/2 cup pearled barley
- 1 large beet, diced small
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 12 cups vegetable stock or water
- 2 tablespoons dried mint
- 1/2 cup pomegranate molasses
- 1 bunch chopped cilantro
- 1 cup labne or thick yogurt
- Seeds of 1 pomegranate
- Salt and pepper
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