Ras asfour(lentil soup)

 
                          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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