Golden Lentil Soup With Chicken Meatballs Recipe - Cooking Index
Golden Lentil Soup With Chicken Meatballs Recipe - Cooking Index
| Soup | ||
| 3 tablespoons | 45ml | Olive oil |
| 1 1/2 cups | 93g / 3.3oz | Chopped onion |
| 1/2 cup | 55g / 1.9oz | Chopped carrot |
| 5 | Garlic cloves chopped | |
| 1/2 | Celery stalk | |
| 1 | Branch fresh parsley | |
| 1 | Branch thyme | |
| 1 tablespoon | 15ml | Turmeric |
| 2 teaspoons | 10ml | Cumin |
| 1 lb | 454g / 16oz | Golden lentils |
| = (or regular lentils, if not available) | ||
| 10 cups | 2370ml | Chicken Stock - (see recipe), |
| Heated | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Juice of 1/2 lemon | ||
| Meatballs | ||
| 1 lb | 454g / 16oz | Ground chicken |
| 1 cup | 93g / 3.3oz | Blanched almonds - toasted, ground |
| 1/2 cup | 73g / 2.6oz | Fresh bread crumbs |
| 1/3 | Chopped onion | |
| 1/3 cup | 53g / 1.9oz | Raisins - chopped |
| 1 | Egg - lightly beaten | |
| 3 | Garlic cloves - minced | |
| 2 tablespoons | 30ml | Chopped fresh parsley |
| 1 tablespoon | 15ml | Chopped fresh cilantro |
| 1/4 teaspoon | 1.3ml | Chili pepper flakes |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 tablespoons | 30ml | Olive oil |
| Garnish | ||
| 1 cup | 237ml | Plain yogurt |
| 1 tablespoon | 15ml | Chopped fresh mint leaves |
| 1/2 teaspoon | 2.5ml | Lemon zest |
Prepare the soup: In a large saucepan, heat the olive oil. Add the onion, carrot, garlic, a bouquet of celery, parsley, and thyme tied together, the turmeric and the cumin. Saute over high heat until the onions are glassy, about 5 minutes. Stir in the lentils and the Chicken Stock, season lightly with salt and pepper, and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes, until the lentils are tender. Skim as necessary.
Remove the celery bouquet and transfer two thirds of the soup to a blender. Blend until smooth and return to the saucepan. Stir in the lemon juice and correct seasoning to taste. Set aside until serving time.
Preheat the oven to 500 degrees.
Prepare the Meatballs: In a mixing bowl, combine the chicken, almonds, bread crumbs, onion, raisins, egg, garlic, parsley, cilantro. Add chili pepper flakes. Season lightly with salt and pepper. Divide the mixture into 40 meatballs, each approximately 1 inch in diameter and weighing 1 ounce.
For Garnish: In a small bowl, combine the yogurt with the mint and lemon zest. Refrigerate until serving time.
To Prepare Ahead: The soup can be prepared earlier in the day. The meatballs can be formed and refrigerated, covered. The garnish can be prepared and refrigerated. At serving time, continue with the recipe.
Heat 2 tablespoons olive oil in a large ovenproof skillet or saute pan. Place meatballs in oven and cook until they are well browned and firm to the touch, turning to brown all sides, eight to 10 minutes.
Presentation: Heat the soup and spoon into 8 to 10 soup bowls. Divide the meatballs among the soup bowls and drizzle the yogurt mixture over. Serve immediately.
This recipe yields 8 to 10 servings.
Source:
ABC tv's Good Morning America, date unknown
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