Ras Asfour (Lentil Soup) Recipe

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

Step 1

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.

Step 2

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.

Step 3

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.

Things You'll Need

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

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