Lentil Rashta Soup

Ingredients

• 1 cup green lentils
• 1/2 cup brown lentils
• 2 onions, finely chopped
• 1 clove garlic, minced
• olive oil + vegetable oil
• chopped parsley
• salt
• cinnamon
• seven-spice mix
• cumin
• black pepper
• 1 tablespoon lemon juice
• water as needed
• sumac
• Dough:
• 2 cups flour
• 1/2 cup warm milk
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• Filling:
• ground meat
• pine nuts
• a pinch of black pepper
• This recipe for lentil rashta with meat-filled dough balls is from a friend of Sho Tabkhin Today:
• Hana Moussa
• Click Hana's name to visit her page on Sho Tabkhin Today and enjoy all her delicious and distinctive recipes.

Method

1. Boil the lentils in a generous amount of water... When the lentils are cooked, reserve the cooking water and blend the cooked lentils with an electric blender, then return them to a sieve to remove the skins completely....
2. Place the lentil cooking water and the mashed lentils in a pot over heat, sauté the chopped onion and add the minced garlic... Sauté them together and add parsley... Parsley may be substituted with fresh cilantro if desired...
3. Add the onion, garlic, and fried parsley to the lentil pot... Also add the salt and the various spice blends with lemon juice and finally add olive oil.
4. We have prepared the dough aside and stuffed it with the ground meat. Shape it in the same way as Shish Barak. The dough can be cut into pieces or fried, depending on preference...
5. When ladling the lentil soup into serving bowls, drop the baked or fried dough pieces into the bowls...