Monk's Soup

1. 1 cup each dry beans (white northern, pinto, pink)
2. cover with water and soak overnight
3. 1/2 cup lentils
4. 1-2 cans chick peas
5. lemon juice to taste
6. 1 large onion, minced
7. 1/4-1/2 cup olive oil

1. Bulgar Balls
2. 1/2 cup cracked wheat, fine
3. 1 teaspoon cumin
4. 1/2 teaspoon allspice
5. to taste salt and pepper
6. 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.