Wheat Ball And Lentil Soup
|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)|
|Parsley||1⁄4 Cup (4 tbs)|
|Water||4 1⁄2 Cup (72 tbs)|
|Brown lentils/Green lentils||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm)|
|Olive oil||1⁄4 Cup (4 tbs)|
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.