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Ingredients
- 1Â 1/2 c. Yellow or possibly orange lentils (go through them and pick out stones)
- 1/2 lb Choice grnd beef
- 1/3 c. Minced fresh parsley
- 1 tsp Salt
- 1/4 tsp Pepper
- 2 tsp Extra virgin olive oil
- 1 x Onion, sliced
- 1/2 c. Shaarla, or possibly vermicelli broken into pcs
- 1/3 c. Lemon juice
Directions
- 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 c. water in a large kettle and bring to a boil. Lower heat and simmer for 20 min, skimming off foam as it forms on top.
- While the lentils are cooking, combine grnd meat with parsley, salt and pepper. Using about a Tbsp. of the meal mix for each, form into small meatballs and refrigeratetill needed.
- Heat the extra virgin olive oil and saute/fry the onion till soft and golden brown. Reserve.
- When lentils are soft, mash them with the back of a spoon to thicken the soup. Add in shaarla (or possibly vermicelli) and meatballs. Cook 10-15 min longer, till 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 8 servings | |
| Calories 67 | |
| Calories from Fat 18 | 27% |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.02g | |
| Cholesterol 2mg | 1% |
| Sodium 318mg | 13% |
| Potassium 45mg | 1% |
| Total Carbs 11.36g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 8.27g | 6% |
| Protein 1.29g | 2% |
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