Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, persian-style lentil meatball soup. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Persian-Style Lentil Meatball Soup is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Persian-Style Lentil Meatball Soup is something which I’ve loved my whole life. They’re nice and they look fantastic.
See more ideas about Persian lentil soup recipe, Lentil soup recipes, Lentil soup. Lentils and rice with cranberries is an aromatic Persian style dish that is so flavorful, easy, healthy, gluten free. The Persian word for soup is ash (a is pronounced as a in arms) and the word for cook (ashpaz) actually means one who makes soups.
To get started with this particular recipe, we have to prepare a few components. You can cook persian-style lentil meatball soup using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Persian-Style Lentil Meatball Soup:
- Make ready 300 ml Lentils
- Prepare 2 tbsp Uncooked white rice
- Get 300 grams Ground beef
- Make ready 1 Onion
- Prepare 2 Boiled eggs
- Make ready 8 Dried plums (or dried prunes)
- Get 1 Ripe tomato (or canned tomatoes)
- Get 3 Soup stock cube
- Prepare 1 tsp Turmeric
- Take 1 Salt and pepper
- Take 900 ml Water
Lentil soup is a culinary wonder — it is creamy without any dairy, warmly spiced, and easy to make from a handful of kitchen staples. Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk. Lentil soup is a culinary wonder. It's creamy without any dairy, satisfying and protein-packed without.
Instructions to make Persian-Style Lentil Meatball Soup:
- Boil the lentils and rice for about 30 minutes until soft. Thoroughly drain the water and mash the lentils.
- Grate half of the onion, and knead it with 270 g of the beef and 1 teaspoon of salt until even.
- Combine Steps 1 and 2 and knead well.
- Season the remaining 30 g of beef with salt and pepper and lightly knead. Roll into small balls and cook in a frying pan.
- Quarter the boiled eggs.
- Divide the mixture from Step 3 into 8 portions. Form into balls around the dried plums, boiled eggs, and meatballs from Step 4.
- Cut the remaining half of the onion into wedges and sauté in a pot. Add the turmeric and continue sautéing.
- Cut the tomato into wedges, add to Step 7, and continue sautéing. Add 900 ml of water and the soup stock cubes and simmer.
- Add the balls from Step 6 to Step 8 and simmer for about 20 minutes.
Add lentils to a saucepan and cover with cold water. This tangy soup is low-fat, quick and easy to prepare! It is a copycat-of a-copycat recipe from the soup served at Reza's, a Persian restaurant in Chicago (so called because I have never been to Reza's I tried this recipe in hopes that it would be like the lentil soup at my favorite restaurant. Meatball Lentil Soup. this link is to an external site that may or may not meet accessibility guidelines. For this post I choose Egyptian Lentil Soup from the three choices that were presented by this month's host Arabian Mama.
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