|Published||Oct 17, 2007||Cooking Time||1 hour|
|Recipe Type||Soups/Salads||Preparation Time||30 min|
|Ingredient||Other||Standing Time||1 hour|
Recipe of Lentil Soup
|Lamb Meat (With The Bones)||500||Grams|
|Cooking Fat (samneh)||1||Cup|
Clean the meant and bones. Put them in a cooking pan and pour water to the top (until covered). Heat over a high fire, removing the grease on the top from time to time. Add the stick of cinamon and keep it boiling for two hours and a half. Take out the meat and the bones from the stew. Clear and clean the lentils and add over the stew. Add the salt. Pour over some water (Enough to make a soup). When the lentils are well cooked pour all the stew ingredients into a squeezer, (You should not have any big parts of the lentils remaining). Clean the cooking pan and pour what you have from the stew.(the remaining after squeezing). Add the white pepper, cinamon and lemmon juice. Keep it on a medium fire. Clean the parsley, chop up and add to the lentil soup. turn of the fire and put the soup aside. Cut the bread into small pieces and fry until it gets a golden color. When serving add some of the fried bread over the soup. Extra lemmon juice can be served upon request.
Posted Oct 17, 2007