Monk Soup Recipe

Monk Soup Recipe

  • Ingredients

  • Method

Ingredients

  • 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

Method

  • 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.

Shop products used in this recipe

Lentils Red Persian 500G

$4.99

Lentils Laird 500g

$5.99

Onions Brown

$0.66

$3.59 per kg
Plain Flour 1kg

$4.99

Burghul, Fine White 500G

from$3.49

Lemons

$2.08

$5.99 per kg
Black Pepper Fine

from$4.99

Allspice 100G

$4.49

Sumac

from$4.49

Garlic & Herbs

from$4.99

Mint 40G

$2.99