Lentil Soup with Lamb Meatballs

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• Time for preparing

  Contents

  • • 0.0.1 1h 10min
    • 0.0.2 Medium dish
    • 0.0.3 54.5kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  1h 10min

• Recipe difficulty
  

  Medium dish

• Energy value
  

  54.5kcal

• Rating

• Recipe

Simple and tasty every day soup for lovers of lentils and lamb. Vegetable broth soup cooked at home fast enough. If there is no broth, make it using water.

Let’s get started!

Ingredients

0/13 ingredients

• Green lentils, 1/2 tbsp.
• 1 carrot
• 2 onions
• Green onion-3 sprigs
• Parsley-2-3 branches
• Cilantro 1/2 beam
• Coriander-1/3 tsp
• 2 potatoes
• Sumah-1 tsp.
• Mint-1/4 tsp
• Lamb pulp-600 gr.
• Salt to taste
• Vegetable broth-2-2.5 l.

1ч 10мин1ч 10мин 54.5

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Steps

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1. Rinse lentils, pour hot broth and put boil for 20 minutes. When boiling, remove the foam and then reduce the fire.
2. Roll the lamb pulp through a meat grinder along with one onion and cilantro.
3. Pour mint, sumy, black pepper, salt, coriander into the minced meat. Also add chopped finely green onions. Minced meat carefully knead and form meatballs from it. Put in the freezer for 10 minutes.
4. Cut potatoes and carrots into small pieces and put in soup, cook for 10 minutes.
5. Finely chop the second onion and dip into the soup.
6. After 5 minutes, put the cooled meatballs in the soup, bring to boil, remove the foam. Cook for a quarter of an hour.
7. Turn off the fire. Pour parsley into the soup and leave sweat under the lid for 5-10 minutes.