Yellow Lentil Soup and Lentil Kibbee

Today April 02^nd, is Good Friday in the Christian Church:

Jesus came to earth,
To show us how to live,
How to put others first,
How to love and how to give.

Then He set about His work,
That God sent Him to do;
He took our punishment on Himself;
He made us clean and new.

He could have saved Himself,
Calling angels from above,
But He chose to pay our price for sin;
He paid it out of love.

Our Lord died on Good Friday,
But the cross did not destroy
His resurrection on Easter morn
That fills our hearts with joy.

Now we know our earthly death,
Like His, is just a rest.
We'll be forever with Him
In heaven, where life is best.

So we live our lives for Jesus,
Think of Him in all we do.
Thank you Savior; Thank you Lord.
Help us love like you!

By Joanna Fuchs

I choose a healthy nutritious recipe, full of iron, and very tasty. From the soup you can make kibbee balls to serve with a beautiful salad.

Lentil Soup – (Tlaw-hi in Aramic)

If you are doing the soup only half of the recipe is enough

Yellow lentil soup - Vegetarian:

1 ½ cup picked and cleaned yellow lentil

4 -5 cups of water

Sea salt

1 big onion chopped

Boil the lentils till tender soft, you will notice that the soup is thickened and might need more water. Take half of the lentils to another bowl and keep them warm. For the rest of the soup add ½ of rice, adjust the seasoning with salt and pepper, and cook on medium heat. In a non stick pan cook some sliced onions in a spoon of olive oil to caramelized, add it to the soup and stir, add freshly ground cumin, and stir, when the rice is completely cooked take it off the heat

And serve either garnished with some chopped parsley or more caramelized onion, and sprinkle some cumin powder on top

Lentil Kibbee (Ba-llou-aa in the Aramic Language)

Lentil liquid

Same amount of fine burghul

Salt, black pepper, ground cumin, chilli flakes

A ¼ cup each of chopped fresh: parsley, mint, green onions.

Heat and measure the lentil liquid which you saved , wash the same amount of burghul and put it in a big bowl add the lentil liquid to it and let it sit for five minutes. Chop the veggies add them to the kibbee mix with the spices and mix to combine, don’t worry if it’s too moist, in couple of minutes it will dry out. Mix in the veggies, and turn into either

Balls or small logs. This has to be mixed and eaten right away. It’s recommended to make a small amount of the kibbee and eat it right away, and keep the rest of the lentil liquid in the bowl to warm and mix another batch.

Serve with a salad:

½ cup of chopped cleaned parsley

1/3 cup of chopped cleaned mint

½ cup of chopped cleaned green onions

1 cup of chopped tomatoes or more

1 lemon freshly squeezed

Olive oil

Salt, black pepper, dash of cayenne – optional

Mix and adjust the seasoning to your taste.

I encourage you to try it... It's delicious....

The soup can keep in the fridge for a week, warm and serve with crackers, or toasted pita.