Ras Asfour (Lentil Soup)

1. 1

   Rinse lentils and drain, picking out any discolored ones.

2. 2

   Combine with 5 to 6 cups water in a large kettle and bring to a boil.

3. 3

   Lower heat and simmer for 20 minutes, skimming off foam as it forms on top.

4. 4

   While the lentils are cooking, combine ground meat with parsley, salt and pepper.

5. 5

   Using about a tablespoon of the meal mixture for each, form into small meatballs and chill until needed.

6. 6

   Heat the olive oil and saute the onion until soft and golden.

7. 7

   Reserve.

8. 8

   When lentils are soft, mash them with the back of a spoon to thicken the soup.

9. 9

   Add shaarla (or vermicelli) and meatballs.

10. 10

    Cook 10 to 15 minutes longer, until meatballs are cooked through.

11. 11

    To serve, divide onion slices among 6 bowls.

12. 12

    Stir lemon juice into soup and ladle over onions.

* Per serving · 4 servings · Values may vary.