Wheat Ball And Lentil Soup Recipe
This is the best ever Wheat Ball And Lentil Soup I have ever tasted! You have landed in the right place. Asian Wheat Ball And Lentil Soup makes a yummy Appetizer. The average time for making Wheat Ball And Lentil Soup is only 60 minutes. I am certain both of us will be in agreement that this Wheat Ball And Lentil Soup is really delicious.
Ingredients
1 cup bur'ghul, washed and drained
1/2 cup plain flour
112 tablespoon salt
1/4 teaspoon chilli powder
1/2 cup spring onions, finely chopped
1 tablespoon mint, finely chopped
1/4 cup parsley, finely chopped
4 1/2 cups water
1/2 cup brown or green lentils, prepared and washed
2 large spinach leaves, chopped finely
1 small potato, cut in small cubes
1/4 cup lemon juice
1—2 cloves garlic, crushed
1/4 cup olive oil
Directions
Mix together the bur'ghul, flour, 1/2 tablespoon salt, chilli powder, spring onions, mint and parsley.
Add enough water to make a thick dough.
Mould the dough into small balls (about the size of large marbles) and set aside.
Place the lentils in the water, bring to the boil and continue boiling for 10 minutes.
Add the chopped spinach, potato and remainder of the salt.
Turn heat down and simmer until lentils are tender — approx 20- 25 minutes.
(At this stage the soup should be the consis- tency of medium thick soup.
If it is too thick, thin it with boiling water).
Bring the soup to the boil and while bubbling add the wheat balls and half the lemon juice.
Continue to boil for 5 minutes, add the remainder of the lemon juice, the crushed garlic and the olive oil.
Turn down the heat and simmer until the wheat balls are cooked through — approx 10 minutes.
Adjust salt and lemon to taste.
Serve hot or cold.
Add enough water to make a thick dough.
Mould the dough into small balls (about the size of large marbles) and set aside.
Place the lentils in the water, bring to the boil and continue boiling for 10 minutes.
Add the chopped spinach, potato and remainder of the salt.
Turn heat down and simmer until lentils are tender — approx 20- 25 minutes.
(At this stage the soup should be the consis- tency of medium thick soup.
If it is too thick, thin it with boiling water).
Bring the soup to the boil and while bubbling add the wheat balls and half the lemon juice.
Continue to boil for 5 minutes, add the remainder of the lemon juice, the crushed garlic and the olive oil.
Turn down the heat and simmer until the wheat balls are cooked through — approx 10 minutes.
Adjust salt and lemon to taste.
Serve hot or cold.
