Shorbet Rumman — Pomegranate and Lentil Soup

A warming mountain soup of brown lentils and pomegranate molasses, tart and sweet in equal measure, finished with caramelized onion and a drizzle of olive oil — one of the most distinctive flavors in the Lebanese mountain kitchen.

Ingredients

• 300 g brown or green lentils, rinsed
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 3 tbsp pomegranate molasses (dibs rumman)
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp allspice
• 1.5 liters vegetable or chicken stock
• 4 tbsp olive oil
• 1.5 tsp salt
• 2 tbsp lemon juice
• 1 large yellow onion, thinly sliced (for topping)
• 1/4 cup fresh flat-leaf parsley, chopped
• 3 tbsp pomegranate seeds, for garnish (optional)

Method

1. Heat 3 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook 8–10 minutes until golden.
2. Add the garlic, cumin, coriander, and allspice. Cook 1 minute, stirring.
3. Add the rinsed lentils and stock. Bring to a boil, skimming any foam. Reduce heat, cover, and simmer 25–30 minutes until the lentils are completely tender.
4. Stir in the pomegranate molasses, lemon juice, and salt. Taste — it should be distinctly tart and slightly sweet. Adjust with more molasses or lemon as needed.
5. The soup should have a thick, porridge-like consistency with some whole lentils visible. Do not blend. If too thick, add hot water.
6. Make the caramelized onion topping: heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add the sliced onion and cook, stirring occasionally, for 15–18 minutes until deeply golden-brown.
7. Ladle the soup into bowls. Top with the caramelized onions, fresh parsley, and a scattering of pomegranate seeds if available. Drizzle with a little extra olive oil.

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