Recipe of Award-winning Persian-Style Lentil Meatball Soup - Logo collection for you

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We hope you got insight from reading it, now let's go back to persian-style lentil meatball soup recipe. To cook persian-style lentil meatball soup you only need 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to cook Persian-Style Lentil Meatball Soup:

1. Take 300 ml of Lentils.
2. Use 2 tbsp of Uncooked white rice.
3. You need 300 grams of Ground beef.
4. Take 1 of Onion.
5. Take 2 of Boiled eggs.
6. Get 8 of Dried plums (or dried prunes).
7. Prepare 1 of Ripe tomato (or canned tomatoes).
8. Use 3 of Soup stock cube.
9. You need 1 tsp of Turmeric.
10. Provide 1 of Salt and pepper.
11. Provide 900 ml of Water.

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..

In this lentil soup, the dried lime and sumac add brightness to match the fresh herbs. Add lentils to a saucepan and cover with cold water. Rice and vegetable aash with puy lentils. To say that aash is merely a soup would be underselling it - this hearty staple of Persian cuisine is always herb- based but there are many varieties: some with meat, some with barley, rice, tomato or pomegranate molasses. This hearty vegetarian soup was inspired by a recipe in "Bottom of the Pot" by Naz Deravian, who explains that she created the dish by combining two classic Persian soups: lentil and barley.

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