Ras Asfour
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Scan day: 17 February 2014 UTC
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Description: Uses ground meat, vermicelli, and vegetables to make eight servings.
RecipeSource: Ras Asfour (Lentil Soup) RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * RAS ASFOUR (LENTIL SOUP) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Soups Middle east Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c Yellow or orange lentils -(go through them and pick -out stones) 1/2 lb Choice ground beef 1/3 c Chopped fresh parsley 1 t Salt 1/4 ts Pepper 2 ts Olive oil 1 Onion, sliced 1/2 c Shaarla, or vermicelli -broken into pieces 1/3 c Lemon juice Suhour (“the meal before sunriseâ€) is usually good, stick-to-your-ribs food. Rinse lentils and drain, picking out any discolored ones. Combine with 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 10-15 minutes longer, until meatballs are cooked through. To serve, divide onion slices among 6 bowls. Stir lemon juice into soup and ladle over onions. Makes 6-8 servings. - - - - - - - - - - - - - - - - - -
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