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Wheat Ball And Lentil Soup

Lebanese.Chef's picture
Ingredients
  Burghul 1 Cup (16 tbs)
  Plain flour 1⁄2 Cup (8 tbs)
  Salt 1 1⁄2 Tablespoon
  Chili powder 1⁄4 Teaspoon
  Spring onions 1⁄2 Cup (8 tbs)
  Mint 1 Tablespoon
  Parsley 1⁄4 Cup (4 tbs)
  Water 4 1⁄2 Cup (72 tbs)
  Brown lentils/Green lentils 1⁄2 Cup (8 tbs)
  Spinach 2 Large
  Potato 1 Small
  Lemon juice 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm)
  Olive oil 1⁄4 Cup (4 tbs)
Directions

Mix together the bur'ghul, flour, 1/2 tablespoon salt, chilli powder, spring onions, mint and parsley.
Add enough water to make a thick dough.
Mould the dough into small balls (about the size of large marbles) and set aside.
Place the lentils in the water, bring to the boil and continue boiling for 10 minutes.
Add the chopped spinach, potato and remainder of the salt.
Turn heat down and simmer until lentils are tender approx 20-25 minutes.
(At this stage the soup should be the consistency of medium thick soup.
If it is too thick, thin it with boiling water).
Bring the soup to the boil and while bubbling add the wheat balls and half the lemon juice.
Continue to boil for 5 minutes, add the remainder of the lemon juice, the crushed garlic and the olive oil.
Turn down the heat and simmer until the wheat balls are cooked through for approx 10 minutes.
Adjust salt and lemon to taste.
Serve hot or cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Cook Time: 
60 Minutes
Servings: 
6

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