* ¾ cup Lentils
* 3 tablespoons Butter
* 1 Onion, peeled and chopped
* 8 cups water (2 quarts)
* 1 cup long-Grain Rice
* 1 teaspoon Turmeric powder
* ½ cup chopped fresh Parsley
* ½ cup spring Onions, chopped
* 1 cup Pomegranate juice or ½ cup Pomegranate syrup mixed with ½ cup water
* 2 tablespoons chopped fresh Mint
* 1 tablespoon Raisins, Sultanas or chopped Dried Apricots
* Pinch of sea Salt and Freshly ground pepper

===Method===
* Wash and drain the Lentils after checking for stones etc.
* Melt 2 tablespoons of Butter in a large pan and Fry the Onions for 5 minutes until softened
* Add the Rice, Lentils and Pepper and stir Fry for a minutes or two
* Add the Salt and water and bring to the Boil
* Reduce the heat, cover and Simmer for 40 minutes or until the Lentils are cooked
* Add the Pomegranate juice and Simmer for another 15 minutes
* Meanwhile, melt the remaining tablespoons of Butter and Sautee the Mint and Raisins for a minute
* Add to the soup with the chopped spring Onions and Parsley
* Sprinkle with a few Pomegranate seeds and serve
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