Monk Soup Recipe

Monk Soup Recipe

  • Ingredients

  • Method


  • 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.

Shop products used in this recipe

Lentils Red Persian 500G


Lentils Laird 500g


Onions Brown


$3.59 per kg
Plain Flour 1kg


Burghul, Fine White 500G/1kg




$3.99 per kg
Black Pepper Fine


Allspice (Pimento) 100G

$4.49 Sold Out



Garlic & Herbs


Mint 40G


Oasis Extra Virgin Olive Oil 500ML