Eastern Meat Ball Soup

1/3 cup lentils
1 medium onion, chopped
2 small carrots, chopped
1 stalk celery, chopped
2 1/2 tablespoons oil
1/2 pound tomatoes
1 teaspoon grated fresh ginger
1 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon pepper
6 cups beef stock
1 pound ground lamb
1/3 cup chicken stock
4 tablespoons plain flour
1 teaspoon salt
1 clove garlic, minced
1 1/2 tablespoons chopped parsley

Put lentils in a saucepan with enough water to cover. Bring to a boil and boil for three minutes. Remove from heat and allow to stand for one hour. Return to the heat and simmer for one hour. Add a little more water if necessary. Drain.

Saute the onion, carrots and celery in the oil until the onion is transparent. Put into the crockery pot. Add the lentils, tomatoes, ginger, salt, cumin, pepper and beef stock.

Cover and cook on the low setting for four hours.

Mix together the ground lamb, chicken stock, flour, salt, garlic and parsley. Form into small balls and drop into the soup. Cook for another 45 minutes.

Serves 6.