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Wheat Ball And Lentil Soup Recipe
|Burghul||1 Cup (16 tbs)|
|Plain flour||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Tablespoon|
|Chili powder||1⁄4 Teaspoon|
|Spring onions||1⁄2 Cup (8 tbs)|
|Parsley||1⁄4 Cup (4 tbs)|
|Water||4 1⁄2 Cup (72 tbs)|
|Brown lentils/Green lentils||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm)|
|Olive oil||1⁄4 Cup (4 tbs)|
Calories 324 Calories from Fat 90
% Daily Value*
Total Fat 10 g15.8%
Saturated Fat 1.5 g7.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 909.9 mg37.9%
Total Carbohydrates 50 g16.7%
Dietary Fiber 13.5 g54%
Sugars 1.6 g
Protein 12 g24.4%
Vitamin A 222.1% Vitamin C 80.3%
Calcium 15.5% Iron 31.4%
*Based on a 2000 Calorie diet
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 consistency 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 for approx 10 minutes.
Adjust salt and lemon to taste.
Serve hot or cold.