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1
Thinly slice the two onions into rings.
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2
In a large non-stick pot, brown the onions with the olive oil over medium heat.
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3
Add the lentils (or yellow split peas) and continue to cook for a couple minutes longer.
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4
Add 8 cups of water (do not add salt yet), bring to a boil, reduce the heat, cover partially, and allow to simmer over medium heat for about 20 minutes.
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5
Wash and chop all the herb ingredients.
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6
Add 1 tsp salt, pepper, the turmeric, chopped beet and all the herbs to the pot.
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7
Cook for about 20 minutes longer, stirring occasionally to keep the lentils from sticking.
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8
In a mixing bowl, combine the grated onion with the meat, parsley and seasonings.
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9
Mix thoroughly, and form into small chestnut-sized balls.
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10
Add to the soup.
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11
Add the cup of rice as well, partially cover and simmer for 30 minutes longer (do not over-stir).
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12
Mix in the pomegranate syrup, paste or juice, and simmer over low heat for another 30 minutes.
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13
Afterwards, check to see that the meatballs are cooked thoroughly.
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14
If the soup is too thick, add a little warm water.
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15
Taste the soup, it should be a tangy sweet-and sour.
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16
Adjust the seasonings if needed.
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17
To Garnish (optional): Crush a couple cloves of garlic, chop and brown in a little olive oil.
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18
Add some crumbled dry or minced fresh mint, and 1/2 tsp turmeric.
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19
Add this, as well as a sprinkling of pomegranate seeds to garnish.
