Shorbet Kbaybat – Lentil Kibbeh Soup - Rouba Shahin Middle Eastern Cooking
This rustic lentil soup with kibbeh is quick if you’ve got kibbeh in the freezer—comforting, hearty, and full of childhood flavour.
Ingredients
- 1 cup green lentils
- 6 to 8 cups water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 teaspoon ground cumin
- 12 to 15 kibbeh (fresh or frozen, depending on size)
- Salt, to taste
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