1. Place the vegetable stock on a medium fire, add the saffron, coriander, salt, pepper and black lentils and bring to a boil. Sauté the onions with olive oil until translucent.

2. Add the lentils, and cook until half done, then add the bourghoul, turn down the burner and cover.

3. After 10 mins, remove from heat and let stand.

4. To serve, garnish with pomegranate seeds.