BUCKWHEAT AND LENTIL SOUP WITH SEMOLINA BALLS

Makes 8-10 servings.

1 onion, peeled

3 cloves garlic, peeled

3 Tbsp. olive oil

3 scallions, cleaned

1 small spicy pepper, chopped

1 large potato, peeled

1 red pepper, cleaned

3 sprigs of thyme

2 celery stalks with leaves, cut into pieces ½ cup chopped parsley

½ cup chopped cilantro

1 Tbsp. any type of soup powder without preservatives

1 tsp. cumin

½ tsp. turmeric

½ cup buckwheat

½ cup orange or brown lentils

11 or 12 cups boiling water or soup stock ¼ package rice noodles

Spicy semolina balls:

¾ cup semolina or bulgur soaked in water 1 egg

5 cilantro sprigs

5 parsley sprigs

1 small onion, grated

2 Tbsp. olive oil

Salt and pepper, to taste

½ tsp. cumin

½ tsp. red cayenne pepper

Chop the onion and garlic, then sauté them in a large pot in olive oil until onion has become translucent.

Chop the scallion and the spicy pepper. Cut the potato and red pepper into small pieces and add them to the pot. Stir. Add the celery, thyme, parsley, cilantro, soup mix, spices, buckwheat and lentils. Mix well and simmer for two minutes. Pour in the liquid, cover the pot and bring to a boil. Lower the flame and cook for 40 minutes. Add the rice noodles and continue cooking until they’ve softened.

In a separate bowl, mix the ingredients for the semolina balls and let the mixture sit in the fridge for 10 minutes. Then, create balls with a 2-cm. diameter. Add them to the boiling soup. Mix and cook for 20 more minutes. Stir, taste and adjust seasoning. Cook another 5-10 minutes if the balls are not fully cooked.

Level of difficulty: Medium. Time: 30-60 minutes. Status: Parve.