1 1/2 c Yellow or orange lentils
-(go through them and pick -out stones) 1/2 lb Choice ground
beef
1/3 c Chopped fresh parsley
1 t Salt
1/4 t Pepper
2 t Olive oil
1 Onion, sliced
1/2 c Shaarla, or vermicelli
-broken into pieces 1/3 c Lemon juice
Suhour (“the meal before sunrise”) is usually good,
stick-to-your-ribs food. Rinse lentils and drain, picking out any
discolored ones. Combine with 5-6 cups water in a large kettle and
bring to a boil. Lower heat and simmer for 20 minutes, skimming off
foam as it forms on top. While the lentils are cooking, combine
ground meat with parsley, salt and pepper. Using about a tablespoon
of the meal mixture for each, form into small meatballs and chill
until needed. Heat the olive oil and saute the onion until soft and
golden. Reserve. When lentils are soft, mash them with the back of
a spoon to thicken the soup. Add shaarla (or vermicelli) and
meatballs. Cook 10-15 minutes longer, until meatballs are cooked
through. To serve, divide onion slices among 6 bowls. Stir lemon
juice into soup and ladle over onions. Makes 6-8 servings.

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