Kibbet Rahib – Monk’s Lentil Soup - Rouba Shahin Middle Eastern Cooking

Ingredients

• 1 cup whole red lentils, washed and drained ( not red in colour)
• 2 1⁄2 litres water + (more if needed)
• 1⁄2 cup fresh lemon juice
• 5 garlic cloves, crushed
• 2 teaspoons dried mint
• 1⁄4 cup olive oil
• Ground black pepper, to taste
• Salt, to season
• 1 cup fine brown bulgur (cracked wheat), washed and drained
• 1 small onion, finely minced
• 6 basil basil leaves
• 1 teaspoon ground cumin
• 1 teaspoon Bharat
• 1 teaspoon paprika
• ¾ cup plain flour, (75 grams)
• 2-3 tablespoon water