Monk’s Soup
If you happened to be in the Lebanese country side during Lent, you would immediately recognize this humble stew or soup. Kibbet el raheb (monk kibbe) or kibbet el hileh (trick kibbe) like we call it in my village, is a vegan hearty lemony stew made of lentils, Swiss chards and bulgur balls cooked in an aromatic tangy garlicky broth that fills up both your kitchen and soul with the most comforting scent and sensation. My mother always rushed to prepare the balls at least one week before Good Friday and freeze them so that on the holy day she had enough to distribute to family and friends. Once the balls are made, the rest of the stew is easy and can be ready in no time. As I cook this precious dish today, I can’t but cherish every single recipe passed to me by my mom even more. I feel humbled to be able to share all her precious gifts with my followers along with the heritage and memories that each and every one of them reflects.
Monk’s Soup
Ingredients
- 1 cup extra fine bulgur (cracked wheat) rinsed and soaked for 30 minutes
- 1 bunch fresh parsley leaves finely chopped
- 1 bunch fresh mint leaves finely chopped
- 1 small onion finely chopped
- 1 green onion finely sliced
- Salt to taste
- 1 cup flour
- Water as needed
- 2 cups dry brown lentils sorted
- 1 bunch Swiss chard stalks removed, leaves washed and chopped
- 12 garlic cloves minced
- Juice of 1 lemon
- 2 tbsp sumac
- 2 tbsp dried mint
- 3 tbsp olive oil
- Salt to taste
Instructions
- In a big bowl, combine the softened bulgur with the remaining ingredients except for the flour and water.
- Mix well and gradually add the flour followed by a little bit of water. Knead with your wet hands until you feel that the mixture is moist and sticky but not overly wet or dry.
- If the dough feels too dry, add water by the tbsp.If it feels too wet, add flour by the tbsp.
- Lightly flour a work surface and transfer the dough onto it.
- Take small portions of the dough and with your wet hands roll each portion until you get a slender cylindrical shape.
- Cut the cylinder into small bites and roll each bite into a tiny ball.
- Place the balls on a floured plate.
- Put the lentils in a pot and cover them with water. Bring to a boil then drain in a colander and rinse well with cold water.
- Transfer the rinsed lentils again to the pot. Cover with around 16 cups of cold water.
- Bring to a boil and simmer on medium heat for 10 minutes.
- Gradually add the bulgur balls to the lentils using a slotted spoon and stir gently to make sure they don’t stick to each other.
- Simmer uncovered for 12 minutes until fully cooked.
- Add the chopped chard and simmer for another 10 minutes.
- Mix the garlic with the lemon juice, sumac dried mint, olive oil and salt. Stir the mixture into the stew and mix well.
- Simmer for 5 more minutes, taste and adjust the seasoning.
- Turn the heat off and let the stew rest covered in the pot for 30 minutes.
- Ladle into bowls, serve with vegan Kibbe (look out for the recipe), and enjoy!
