← All recipes
Soups
Monk Soup
Traditionally eaten on Good Friday, but far too good to eat only once a year. When Marwa makes it, her children pick out the dumplings – so make plenty of them!
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
- 1For the dumplings, combine the burghul and flour with salt, pepper and mint.
- 2Roll the dough into small (2cm) balls and place on a lightly oiled tray, spaced apart.
- 3Add the Persian lentils to a large pot of boiling water and simmer for 10 minutes.
- 4Add the green lentils and spices, return to a boil and simmer for 5 minutes.
- 5Add the lemon juice and garlic.
- 6Drop the balls into the boiling soup one at a time and simmer for 10 minutes.
- 7Soften and colour the onion in hot oil and stir into the soup.
- 8When the dumplings are cooked, serve.
