Suad Shallals Iraqi Lentil Soup With Meatballs Recipes

Steps:

• Preheat oven to 400 degrees, and line a baking pan with parchment paper. Place half the onions and the ground meat, parsley, bread crumbs, salt, pepper and allspice in a medium mixing bowl. Blend ingredients, and form into balls the size of walnuts. Turn onto the baking pan.
• Bake for 10 minutes, remove from pan, and drain on a paper towel. In a soup pot, sauté remaining onions in olive oil over medium heat until golden. Add chicken broth and bring to boil.
• Pick any stones from over lentils, place in bowl, cover with cold water, and drain. Add them to soup, turn heat to low, and simmer slowly for about 20 minutes or until lentils are almost tender.
• Crumble angel hair pasta into soup, along with carrots and meatballs. Simmer slowly for another 5-10 minutes or until lentils and noodles are cooked, adding more chicken broth or water as needed. Just before serving, squeeze lemon into soup.

Steps:

• 1. wash lentils.
• 2. fill pot with lentils and water, pepper and salt, onion.
• 3. bring to a rapid boil.
• 4. cover, reduce heat to simmer.
• 5. cook 20-25 min until thick and yellow.

Steps:

• Put 1 ½ cups of orange lentils in pot. Add approximately 4 cups of water, bring to a boil and skim out "white foam" as you see it. Cover and turn heat to low. Turn off when lentils are tender, if there is water still don't worry about it, its better this way.
• In a large stock pot, add a few pats of butter and oil.
• Add chopped onion, garlic, red bell pepper and garlic, sauté until soft and a bit brown, not too much.
• Add in shredded carrots and stir around for 5 minutes.
• Add two tablespoons of tomato paste, stir until all coated. You should have like a mushy ball, don't worry this is right.
• Your lentils have cooled, add to blender, add in sautéed onion garlic mixture on top.
• Add a bit of water, like 1 cup and puree.
• Add the pureed soup back into same pot where you sautéed the onions.
• Add salt, pepper to taste.
• Add chicken bouillon cube.
• Add a dash of turmeric, 2 tablespoons of cumin, and a dash of paprika.
• Bring to a boil, then turn to real low and simmer 30-45 minutes.
• If consistency is too thick, add water or chicken stock.
• The last step is to stir in one tablespoon of heavy cream before serving.
• FOR GARNISH:.
• Rip the two white pitas into bite size pieces.
• Heat oil in wok, deep fry the pita pieces and drain.
• Sprinkle with salt and cumin.
• Spoon soup in to serving dishes, you may drizzle a touch, very, very little heavy cream and a pat of fresh butter and a few slices of sautéed red bell pepper if you're using for presentation then add pita chips to warm soup on top.
• Arrange extra pita chips around each soup bowl on plate for presentation. ENJOY!
• *** You can make this the same way, by adding meat. Take a thin sliced steak with bone, brown in butter until cooked. De-bone the steak. Chop meat into tiny, tiny pieces, add to soup after you pureed and put into pot. Add the bone to the soup to cook in the flavor and remove bone before serving. If using this method, you may want to cook soup a bit longer to get meatier flavor, instead of 30-45 minutes, put on real low for one hour , 30 minutes. ***.

Steps:

• Combine water, tomatoes, chicken broth, cilantro, serrano pepper, garlic, cumin, and 1/4 teaspoon black pepper. Bring to a boil. Add lentils and onion and return to a boil. Cover, reduce heat to low, and let simmer, stirring after 10 minutes, about 25 minutes total.
• While soup is simmering, mix ground beef, rice, bread crumbs, milk, garlic powder, remaining 1/4 teaspoon pepper, and 1/4 teaspoon salt together in a bowl. Mix to combine and form into small meatballs. Add to the pot, making sure they are covered with liquid, adding a small amount of water if necessary.
• Bring to a boil, cover, and let simmer for 10 minutes. Stir gently; add potato and carrot and cover. Let simmer until tender, 10 to 15 minutes. Taste and adjust salt if necessary.