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

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, persian-style lentil meatball soup. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Buy Groceries at Amazon & Save. Thoroughly drain the water and mash the lentils. Add lentils and onion and return to a boil. Bring a pot with three quarts of water and lentils, to a boil.

Persian-Style Lentil Meatball Soup is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Persian-Style Lentil Meatball Soup is something that I have loved my whole life.

To get started with this 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 that.

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

Adasi is a Persian soup that can be served as a warm dish for breakfast or a light dinner. Adas is the Persian word for lentil and Adasi is an appetizing dish made with lentils. 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.

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.

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. Back to the story of how my green lentil, tomato and coriander soup/stew recipe was born.

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