Kibbeh Soup

Cracked Wheat Bulgur Balls 

1 cup, fine- to medium-grade bulgur
1/4 cup flour 
3 tablespoons salt 
1/4 teaspoon cinnamon 
1 cup thin sliced green onions 
1/4 cup fine chopped mint 
1/4 cup fine chopped parsley 
9 cups water
6 cubes vegetable bouillon cubes
1 cup lentils 
3 squeezed lemon, juice 
4 crushed garlic cloves
1/2 cup olive oil 

In a bowl, mix wheat after it has been soaked for 30-40 minutes in enough water to cover it. Drain very well and mix in the flour, 1/2-tablespoon salt, cinnamon, green onions, mint and parsley. Add enough water to make thick dough. Roll into 24 very firmly packed balls. Set aside to dry for 45 minutes

Pour the 9 cups water and vegetable bouillon cubes into a pot, add lentils, 2-1/2 tablespoon salt and bring to boil 10 minutes, reduce heat and simmer until lentils are tender, 20-25 minutes. Add Bulgur balls and boil 5 minutes, then add lemon juice, garlic and oil. Simmer about 10 minutes until balls are done.

Top off Bulgur Balls in serving dish with thin lemon slices.