Monk Soup Recipe

500g persian lentils

500g green lentils

1 onion, finely chopped

1 tbs EV olive oil

½ cup plain flour

1 cup fine burghul

½ cup lemon juice

2 tsp sea salt

¼ tsp ground black pepper

¼ tsp ground allspice

1 tsp sumac

½ tsp garlic & herbs

3 cloves crushed garlic

1 tsp dried mint

To make the dumplings, combine the burghul and the flour with salt, pepper and mint.

Roll the resulting dough into small (2cm) balls and place them on a lightly oiled oven tray, leaving a gap between each ball.

Add the persian lentils to a large pot of boiling water and simmer for 10 minutes.

Add the green lentils, and the spices, return to a boil and continue to simmer for 5 minutes.

Add the lemon juice, garlic and spices.

Drop the balls into the boiling mixture, individually, and simmer for 10 minutes.

In a pan, soften and colour the onion well in hot oil, and add to the soup, stirring.

When the dumplings are cooked, serve them with the soup.