Authentic Ras Asfour (Lentil Soup)
Suhour (the meal before sunrise) is usually good, stick-to-your-ribs food.
Yield
8 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
lentils, yellow
picked |
* |
| ½ | pound |
ground beef
|
|
| ⅓ | 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 |
|
| ⅓ | cup |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
lentils, yellow
picked |
* |
| 226.8 | g |
ground beef
|
|
| 79 | ml |
parsley leaves
chopped fresh |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1E+1 | ml |
olive oil
|
|
| 1 | each |
onions
sliced |
*
|
| 118 | ml |
vermicelli pasta
broken into pieces |
|
| 79 | ml |
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.
