Ras Asfour is a deeply comforting Middle Eastern staple, traditionally served during Ramadan but perfect for any chilly evening. This rich soup features yellow or orange lentils simmered until soft, then partially mashed to create a creamy, velvety broth. It is studded with savory ground beef meatballs seasoned with fresh parsley and black pepper, and enriched with vermicelli noodles for texture. The dish is crowned with crispy, golden-fried onion slices and a bright splash of fresh lemon juice, balancing the earthy lentils with tangy zest. It&# 226;ÂÂs a warm, nourishing bowl that brings the flavors of the Levant straight to your table, ideal for gathering with family or enjoying a quiet, satisfying solo meal.
Ras Asfour (Lentil Soup
Description
Ras Asfour is a deeply comforting Middle Eastern staple, traditionally served during Ramadan but perfect for any chilly evening. This rich soup features yellow or orange lentils simmered until soft, then partially mashed to create a creamy, velvety broth. It is studded with savory ground beef meatballs seasoned with fresh parsley and black pepper, and enriched with vermicelli noodles for texture. The dish is crowned with crispy, golden-fried onion slices and a bright splash of fresh lemon juice, balancing the earthy lentils with tangy zest. It&# 226;ÂÂs a warm, nourishing bowl that brings the flavors of the Levant straight to your table, ideal for gathering with family or enjoying a quiet, satisfying solo meal.Ingredients
Directions
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Rinse the lentils thoroughly under cold water, picking out any stones or discolored lentils, then drain.
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Combine the rinsed lentils with 5-6 cups of water in a large pot and bring to a boil.
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Reduce the heat to low and simmer for 20 minutes, skimming off any foam that forms on the surface.
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While the lentils cook, mix the ground beef, chopped parsley, salt, and pepper in a bowl until well combined.
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Form the meat mixture into small, bite-sized meatballs and set aside.
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Heat olive oil in a separate skillet over medium heat and sauté the sliced onions until soft and golden brown; remove and set aside for garnish.
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Once the lentils are tender, use the back of a spoon to mash them slightly against the side of the pot to thicken the soup.
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Add the broken vermicelli (shaarla) and the prepared meatballs to the simmering lentil soup.
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Cook for an additional 10-15 minutes, or until the meatballs are cooked through and the noodles are tender.
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Stir the fresh lemon juice into the soup just before serving.
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Ladle the soup into bowls, topping each serving with the reserved crispy fried onions.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 69.6kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 1.2mg1%
- Total Carbohydrate 12.0g4%
- Dietary Fiber 4.7g19%
- Sugars 1.1g
- Protein 5.4g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegetarian version, omit the ground beef meatballs and increase the amount of lentils or add diced carrots and celery for extra heartiness.
If you cannot find Shaarla noodles, regular thin vermicelli or angel hair pasta broken into small pieces works perfectly as a substitute.
The fried onions can be prepared in advance and stored in an airtight container at room temperature for up to 2 days to maintain crispiness.
This soup tastes even better the next day as the flavors meld together. Store leftovers in the refrigerator for up to 3 days and reheat gently on the stovetop, adding a splash of water if needed to adjust consistency.
Adjust the salt to taste after adding the lemon juice, as the acidity can enhance the perception of saltiness.
