| 1 | Suhour ("the meal before sunrise") is usually good, stick-to-your-ribs food. |
| 2 | rinse lentils and drain, picking out any discolored ones. |
| 3 | Combine with 5-6 cups water in a large kettle and bring to a boil. |
| 4 | Lower heat and simmer for 20 minutes, skimming off foam as it forms on top. |
| 5 | while the lentils are cooking, combine ground meat with parsley, salt and pepper. |
| 6 | Using about a tablespoon of the meal mixture for each, form into small meatballs and chill until needed. |
| 7 | heat the olive oil and saute the onion until soft and golden. |
| 8 | Reserve. |
| 9 | When lentils are soft, mash them with the back of a spoon to thicken the soup. |
| 10 | Add shaarla (or vermicelli) and meatballs. |
| 11 | Cook 10-15 minutes longer, until meatballs are cooked through. |
| 12 | To serve, divide onion slices among 6 bowls. |
| 13 | Stir lemon juice into soup and ladle over onions. |
| 14 | makes 6-8 servings. |
