Add the water and green lentils to a large pot. Do not heat
yet you do not want the lentils to overcook
Meanwhile prepare the Quinoa herb meatballs Mix the other
ingredients for the meatballs well. Add the Quinoa.Form the
meatball mixture into a large ball
Now turn the heat to medium under the lentils.
Liberally sprinkle flour across your working surface. Flatten
the meatball with your hands. With a knife, cut the flattened
ball into 1 inch slices. Sprinkle the slices with more flour.
Press the sides of each slice gently to make sure it is bound
together
Roll each slice with your hands into a rod until it looks like a
breadstick. Cut in ½ inch pieces. Nestle and roll these pieces
in flour into round balls. Be generous with the flour, so they
don’t stick together.
Place the meatballs in small batches into a sifter/colander
and shake gently to remove excess flour.
When the lentils have come to a boil, add the meatballs in
small batches to the lentil soup gently stir so as not to break
the meatballs. Turn the heat to low and cook the soup
uncovered 12 minutes. Rinse the Swiss chard well and cut
off the stalks. Then, cut the Swiss chard across into ½ Inch
to 1 inch slices. Add into soup the last 2 minutes now add garlic lemon juice and
olive oil and serve
immediately
Serving
Suggestions
Serve with Kharisah Potato patties filled with chickpeas,herbs, and Quonia
Originally Submitted
8/18/2013
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You can add this Lentil Soup Lebanese Style Kibbet Rahib recipe to your own private DesktopCookbook.
