Friday, January 21, 2005

spicy lentil meatball soup

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There’s nothing like a big, fragrant pot of soup to take the chill off a winter evening. This lentil soup recipe is one I modified from the basic recipe found in the More-With-Less cookbook. The spicy meatballs give it a Middle Eastern flavor.


½ lb. (1½ cups) raw lentils
(rinse in colander under running water before cooking)
6 cups water

Cook lentils 30 minutes or until tender

While lentils are cooking prepare meatballs:

1 egg
1 pound ground beef
1 tbsp. parsley flakes
½ tsp. ground cumin
½ tsp. salt
¼ tsp. garlic powder (or 1 fresh garlic - pressed through garlic press).
¼ tsp. pepper

In large bowl mix all ingredients.
Shape into 1-inch balls.
Heat medium no-stick skillet and cook meatballs until brown

Add to cooked lentils (and water):

4 carrots, chopped or sliced
½ cup sliced green onions
cooked meatballs
1 clove garlic, crushed
1½ cup tomato juice
1½ tsp. salt
½ tsp. dried oregano

Bring to boil, reduce heat and simmer just until carrots are tender.
Check seasonings and serve (with buttered whole wheat bread - yum!)


Anonymous said...

Oh! That sounds delicious!
Dory (Wittenberg Gate)

Violet N. said...

Dory, it really is. And though it sounds fiddly, with the making the meatballs, I sometimes double the recipe and freeze half.

Paula said...

While browsing, I found this great recipe. For even more "Eastern flavor," I might try ground lamb in those meatballs. I have become a real soup maven and this one went right into my file folder. thanks

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