Ras Asfour (lentil Soup)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Middle east, Soups | 8 | Servings | |
INGREDIENTS
| 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 | t | Pepper |
| 2 | t | Olive oil |
| 1 | Onion, sliced | |
| 1/2 | c | Shaarla, or vermicelli |
| broken into pieces | ||
| 1/3 | c | Lemon juice |
INSTRUCTIONS
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. From Tuscon area newspapers, 1994, 3rd
quarter, courtest Mike Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 21
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 398.3mg
Potassium: 62.9mg
Carbohydrates: 2.3g
Fiber: <1g
Sugar: <1g
Protein: <1g