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Authentic Ras Asfour (Lentil Soup)

 

Suhour (the meal before sunrise) is usually good, stick-to-your-ribs food.
59

Yield

8

servings

Prep

20

min

Cook

40

min

Ready

60

min

 

Ingredients

1 ½ cups lentils, yellow
picked
*
½ pound ground beef
cup parsley leaves
chopped fresh
1 teaspoon salt
¼ teaspoon black pepper
*
2 teaspoons olive oil
1 onions
sliced
*
½ cup vermicelli pasta
broken into pieces
cup lemon juice

Directions

Rinse lentils and drain, picking out any discolored ones. Combine with 5 to 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 sauté 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 to 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 11744% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 321mg 13%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 14g
Vitamin A 4% Vitamin C 15%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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