Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, persian-style lentil meatball soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
See more ideas about Persian lentil soup recipe, Lentil soup recipes, Lentil soup. Sabrina Ghayour's full-of-flavour meatballs, also known as koofteh berenji, are made with lots of fresh herbs and spices. Soup, like this hearty, spiced lentil soup with meatballs and angel hair pasta, is a common iftar meal as it provides substantial nutrition as well as plenty of hydration. 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.
Persian-Style Lentil Meatball Soup is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Persian-Style Lentil Meatball Soup is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must first 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
- Take 2 tbsp Uncooked white rice
- Make ready 300 grams Ground beef
- Prepare 1 Onion
- Take 2 Boiled eggs
- Prepare 8 Dried plums (or dried prunes)
- Get 1 Ripe tomato (or canned tomatoes)
- Get 3 Soup stock cube
- Prepare 1 tsp Turmeric
- Make ready 1 Salt and pepper
- Take 900 ml Water
It is a staple food throughout Europe and the Middle East. Dried limes, or black limes, provide a complex flavor to many Iranian dishes. They not only give the tang of a fresh lime, but also add a fermented, musky depth of flavor. In this lentil soup, the dried lime and sumac add brightness to match the fresh herbs.
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.
They not only give the tang of a fresh lime, but also add a fermented, musky depth of flavor. In this lentil soup, the dried lime and sumac add brightness to match the fresh herbs. 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.
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