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.
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Cooking tools:
- Immersion blender
- Blender
- Pot
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
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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