Persian Pomegranate Soup

• 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

1. Heat the oil in a large stockpot over medium heat and cook the onion for about 10 minutes until it starts to brown, stirring often. Add the garlic, beans, barley, beets, spices, and 2 teaspoons salt. Stir well with the cooked onions, then add the stock or water and bring to a boil. Lower the heat and simmer, covered, for 1 1/2 hours, until the beans and barley are tender.
2. While the soup is still simmering, stir in the dried mint and pomegranate molasses, and season to taste with salt and pepper. Serve warm topped with a splash of olive oil (if you like) and a dollop of yogurt, and a generous scattering of cilantro and pomegranate seeds.

olive oil, yellow onion, garlic, peas, lentils, mung beans, barley, beet, ground cumin, ground turmeric, vegetable stock, mint, pomegranate molasses, cilantro, labne, pomegranate, salt

Taken from food52.com/recipes/75231-persian-pomegranate-soup (may not work)