Kibbet Raaheb (Lentil and Garlic Soup)

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Kibbet Raaheb translates to "the kibbeh of the monk". It's a great meatless soup that is traditionally cooked during lent. What makes this soup so delicious is the flavorful dough balls and of course the garlic and lemony broth. Plus, this is a great soup to have when you're feeling under the weather!
Ingredients:

• 1 bag of 16 oz. lentil 
  
• 4-5 garlic cloves
  
• 2 Lemons

For dough balls:

• 1/4 cup of flour (Eva used wheat flour but you can use white too)
  
• 2 tablespoons of finely diced onion
  
• 1 teaspoon of dried parsley 
  
• 1 and a 1/2 tablespoons of bulgar
  
• Salt
• Pepper 

Instructions:
1. Add all dough ball ingredients into a small bowl (salt and pepper to taste) and 7 teaspoons of cold water to kneed into one dough ball (don’t be afraid to add another teaspoon or so of water if needed OR if dough ball gets too wet to work with, sprinkle more flour to make it easier)
2. Sprinkle counter, or cooking board, with flour. Making sure your hands are floured, pull small pieces from the ball and form into tinier balls (slightly bigger than a bean or it can be smaller or bigger, up to you!)

3. Once you’ve formed all the balls, fill a fairly large pot with 12 cups of water, rinsed lentil and bring to boil
4. Place garlic in mortar with a couple of dashes of salt and mince (can also be done in mini food processor or on cutting board, finely chop garlic and mince with knife) and add juice from 2 lemons, 
5. When lentil begins to boil, lower stove to medium low and cook until tender
6. Once lentil become tender and cooked, add dough balls (add one or two at a time, if added all together they will clump) and a teaspoon of salt (or to taste),  Cook for 10 minutes
7. After 10 minutes, add garlic and lemon juice mixture to pot, drizzle olive oil (about a tablespoon or so), stir and turn stove off.  Let rest for few minutes before serving