Ras Asfour(Lentil Soup)

* Exported from MasterCook *

RAS ASFOUR (LENTIL SOUP)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Middle east

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Yellow or orange lentils
-(go through them and pick
-out stones)
1/2 lb Choice ground beef
1/3 c Chopped fresh parsley
1 t Salt
1/4 ts Pepper
2 ts Olive oil
1 Onion, sliced
1/2 c Shaarla, or vermicelli
-broken into pieces
1/3 c Lemon juice

Suhour ("the meal before sunrise") is usually good,
stick-to-your-ribs food.

Rinse lentils and drain, picking out any discolored
ones. Combine with 5-6 cups water in a large kettle
and bring to a boil. Lower heat and simmer for 20
minutes, skimming off foam as it forms on top.

While the lentils are cooking, combine ground meat
with parsley, salt and pepper. Using about a
tablespoon of the meal mixture for each, form into
small meatballs and chill until needed.

Heat the olive oil and saute the onion until soft and
golden. Reserve. When lentils are soft, mash them with
the back of a spoon to thicken the soup. Add shaarla
(or vermicelli) and meatballs. Cook 10-15 minutes
longer, until meatballs are cooked through. To serve,
divide onion slices among 6 bowls. Stir lemon juice
into soup and ladle over onions.

Makes 6-8 servings.



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