Shawrbat Rumman (Iraqi Pomegranate Soup)

Serves 6 to 8
1 C lean ground beef or lamb
1 onion, chopped finely
1/4 C breadcrumbs
Salt and papper
1/4 t cumin
Pinch cayenne
1/2 C cilantro, chopped
4 cloves garlic, crushed
1/2 C chopped scallions
1/4 C lentils, washed and soaked overnight
1/4 C mint, finely chopped
1 t tarragon
1/4 t chili powder
3 T pomegranate concentrate
8 C water
Mix the meat, onion, crumbs, salt, pepper, cumin, and cayenne thoroughly and form into small balls. Saute in 1/4 C olive oil in a Dutch oven over medium heat, until they are browned.
Stir in the cilantro and garlic and saute for a few minutes, then add the remaining ingredients and bring to a boil. Cover and simmer over medium heat for about an hour.