Ingredients Jump to Instructions ↓

  1. 1 1/2 c Yellow or orange lentils

  2. -(go through them and pick -out stones) 1/2 lb Choice ground beef

  3. 1/3 c Chopped fresh parsley

  4. 1 t Salt

  5. 1/4 t Pepper

  6. 2 t Olive oil

  7. 1 Onion, sliced

  8. 1/2 c Shaarla, or vermicelli

  9. -broken into pieces 1/3 c Lemon juice

  10. 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

  11. 10-15 minutes longer, until meatballs are cooked through. To serve, divide onion slices among

  12. 6 bowls. Stir lemon juice into soup and ladle over onions. Makes

  13. 6-8 servings.


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