Persian-Style Lentil Meatball Soup
Persian-Style Lentil Meatball Soup

Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, persian-style lentil meatball soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Persian-Style Lentil Meatball Soup is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Persian-Style Lentil Meatball Soup is something that I have loved my entire life.

Thoroughly drain the water and mash the lentils. Mix to combine and form into small meatballs. Prepare the soup: In a large saucepan, heat the olive oil. Add the onion, carrot, garlic, turmeric, and cumin.

To begin with this recipe, we have to prepare a few ingredients. You can cook persian-style lentil meatball soup using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Persian-Style Lentil Meatball Soup:
  1. Get 300 ml Lentils
  2. Take 2 tbsp Uncooked white rice
  3. Make ready 300 grams Ground beef
  4. Make ready 1 Onion
  5. Take 2 Boiled eggs
  6. Make ready 8 Dried plums (or dried prunes)
  7. Take 1 Ripe tomato (or canned tomatoes)
  8. Get 3 Soup stock cube
  9. Take 1 tsp Turmeric
  10. Prepare 1 Salt and pepper
  11. Get 900 ml Water

A healthy and filling vegan lentil soup booming with Middle Eastern spices and flavors. A great soup for those days when we all need a bit of soul warming. Most Chicagoans know of this wonderful Persian restaurant called "Reza's". Partially because of the influence of the Georgians and the. 'Ash' means soup and 'mast' stands for yogurt (curds).

Instructions to make Persian-Style Lentil Meatball Soup:
  1. Boil the lentils and rice for about 30 minutes until soft. Thoroughly drain the water and mash the lentils.
  2. Grate half of the onion, and knead it with 270 g of the beef and 1 teaspoon of salt until even.
  3. Combine Steps 1 and 2 and knead well.
  4. Season the remaining 30 g of beef with salt and pepper and lightly knead. Roll into small balls and cook in a frying pan.
  5. Quarter the boiled eggs.
  6. Divide the mixture from Step 3 into 8 portions. Form into balls around the dried plums, boiled eggs, and meatballs from Step 4.
  7. Cut the remaining half of the onion into wedges and sauté in a pot. Add the turmeric and continue sautéing.
  8. Cut the tomato into wedges, add to Step 7, and continue sautéing. Add 900 ml of water and the soup stock cubes and simmer.
  9. Add the balls from Step 6 to Step 8 and simmer for about 20 minutes.

Most Chicagoans know of this wonderful Persian restaurant called "Reza's". Partially because of the influence of the Georgians and the. 'Ash' means soup and 'mast' stands for yogurt (curds). This is such a hearty and delicious soup made of rice, chickpeas, meatballs and a whole load of greens that it is a perfect way to enjoy a cold winter evening! Pulse, mixing until combined, but not puréed, leaving a little texture. Back to the story of how my green lentil, tomato and coriander soup/stew recipe was born.

So that’s going to wrap this up with this special food persian-style lentil meatball soup recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!