John Myers
Contents
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Ingredients
- 100 g Chickpeas dried and soaked overnight
- Or 1 small can of chickpeas
- 120 g Onions, finely chopped
- 200 g Minced beef
- Salt and pepper from the mill
- 4 tbsp Olive oil
- 1 tsp Turmeric
- 0,5 tsp Ground cumin
- 0,5 tsp Coriander, ground
- 0,5 tsp Chili powder
- 1500 ml Water
- 100 g Lentils red
- 50 g Rice, uncooked
- 1 bunch Parsley smooth fresh, chopped
- 1 bunch Chives fresh, chopped
- 1 bunch Coriander fresh, chopped
- 1 bunch Dill fresh, chopped
- 4 Branches Tarragon fresh, chopped
- 400 g Natural yoghurt
- 150 g Cream, sour
- 2 Toes Chopped garlic
- N.B. mint
Instructions
- Mix the mince with half of the onions, season with salt and pepper. Shape it into walnut-sized balls. Heat the oil in a small saucepan and fry the remaining onions in it until light brown. Sweat cumin, coriander and chili powder in it. Season with salt, pepper and turmeric and add water. Stir in the drained chickpeas and bring to the boil. Cover and cook over medium heat for about 30 minutes.
- Add the lentils, rice and the prepared meatballs and mix in everything. Simmer for another 20 minutes, stirring occasionally.
- Add the chopped herbs to the soup and let it steep for about 75 minutes over a low heat. For canned chickpeas, let them steep for 30 minutes.
- Mix the yogurt with 3 tablespoons of the soup and stir in constantly. Take the saucepan off the stove and mix in the cream.
- Fry the chopped garlic in a little oil and with 1/4 teaspoon brown. Arrange the soup in preheated plates and sprinkle with the garlic. Garnish with mint leaves.
Nutrition
Serving: 100gCalories: 76kcalCarbohydrates: 3.5gProtein: 1.9gFat: 6g
