Monk's Soup

1 cup each dry beans (white northern, pinto, pink)
cover with water and soak overnight
1/2 cup lentils
1-2 cans chick peas
lemon juice to taste
1 large onion, minced
1/4-1/2 cup olive oil

Bulgar Balls
1/2 cup cracked wheat, fine
1 teaspoon cumin
1/2 teaspoon allspice
to taste salt and pepper
flour

Drain beans and add fresh water, covering completely and then some.
Bring to a boil, stirring occasionally. Salt to taste. One half hour
before the beans are done, add the lentils.
Meanwhile fry the onion in the olive oil until dark brown, but not
burned. Add to beans.

Bulgar Balls

In a small bowl, add cracked wheat. Rinse and drain. Add spices and
enough flour so you can roll into small balls without having them
separate. Put the balls on a sheet of wax paper until you are done.
Then added to the beans. The flour in these balls will thicken the soup.
If beans soak up too much water add enough to keep a soup-like
consistency.
Add lemon juice just before serving.


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