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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