Soup with greens, lentils, and rice

Name: Soup with greens, lentils, and rice
Ingredients: half a kg of minced meat of your choice; I used chicken; one tablespoon of grated lemon peel; two tablespoons of chopped dill; salt and pepper; two tablespoons of olive oil; one chopped onion; one chopped garlic clove; 100 grams of soaked yellow lentils; 100 grams of soaked rice (specific recipe for Egyptian rice); two cups of chicken broth (I added more; about four cups); one tablespoon of chopped mint; one tablespoon of chopped parsley; one tablespoon of chopped coriander; one tablespoon of chopped spinach; one teaspoon of saffron (I didn't have it; I replaced it with turmeric); one cup of yogurt; two tablespoons of flour; one tablespoon of lemon juice; for serving lemon slices and hot pepper.

Soups - Soup with greens, lentils, and rice by Viviana A. - Recipia

Vegetable, lentil, and rice soup – a healthy and comforting delight Vegetable, lentil, and rice soup is more than just a simple meal; it is a culinary experience that combines fresh and healthy flavors with rich textures. This recipe is perfect for chilly days or moments when you crave a comforting meal full of nutrients. Offering a mix of proteins, carbohydrates, and healthy fats, this soup will not only satisfy your hunger but also energize your body with the fuel it needs. Preparation time: 20 minutes Cooking time: 40 minutes Total time: 1 hour Servings: 6 Necessary ingredients: - 500 g ground meat (chicken, beef, or lamb, according to preference) - 1 tablespoon grated lemon zest - 2 tablespoons chopped dill - Salt and pepper, to taste - 2 tablespoons olive oil - 1 large onion, finely chopped - 1 garlic clove, minced - 100 g yellow lentils, soaked beforehand - 100 g rice (ideally, use Egyptian rice) - 4 cups chicken broth (or more, to taste) - 1 tablespoon fresh mint, chopped - 1 tablespoon fresh parsley, chopped - 1 tablespoon fresh coriander, chopped - 1 tablespoon fresh spinach, chopped - 1 teaspoon saffron (or turmeric if saffron is unavailable) - 1 cup yogurt - 2 tablespoons flour - 1 tablespoon lemon juice - Lemon slices and chili peppers for serving Soup preparation: 1. Preparing the meat: In a bowl, add the ground meat, salt, pepper, chopped dill, and lemon zest. Mix the ingredients well and let them sit for 10 minutes. This step is essential as the lemon zest will add a fresh note to the meat, while the dill will enhance the flavor. 2. Forming meatballs: After letting the meat rest, form meatballs the size of walnuts. Place them on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C for about 20 minutes, or until golden and appetizing. 3. Preparing the soup: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent. Now is the time to add the rice that has been soaked in hot water and rinsed with cold water. This step will help the rice absorb the soup's flavors. 4. Adding lentils and broth: Add the yellow lentils to the pot and gradually pour in the chicken broth. If you have made more broth, feel free to add it. Let it simmer on low heat for about 20 minutes, until the lentils and rice are tender. 5. Preparing the flavored yogurt: In a separate bowl, mix the yogurt with saffron (or turmeric), lemon juice, and a little warm water to achieve a fluid consistency. This mixture will add a delicious creaminess to the soup. 6. Finalizing the soup: Once the lentils and rice are cooked, add the yogurt mixture to the pot. Dissolve the flour in a little cold water and add it as well. Mix everything well and let it simmer for another minute. This step will thicken the soup and give it a richer texture. 7. Serving: Finally, add the chopped herbs (mint, parsley, coriander, and spinach) and stir. Serve the soup hot, adding the meatballs and lemon slices on top. For an extra kick, you can add green chili peppers if you like. Chef's tip: If you want to make a vegetarian version of this soup, you can omit the meat and add vegetables such as carrots, celery, and zucchini. You can also add a bit of bell pepper for a sweet and sour note. Calories and nutritional benefits: This soup is rich in protein due to the meat and lentils, while the rice will provide you with the necessary energy throughout the day. Lentils are an excellent source of fiber, aiding digestion, and yogurt brings beneficial probiotics for gut health. A serving can contain approximately 350-400 calories, depending on the type of meat used. Frequently asked questions: 1. Can I use green lentils instead of yellow lentils? Yes, but the cooking time may vary. Green lentils take a little longer to cook. 2. What other herbs can I use? You can experiment with parsley, basil, or even lovage for a different flavor. 3. How can I store the soup for the next day? The soup stores well in the refrigerator in an airtight container for 2-3 days. You can reheat it by adding a little water to prevent it from thickening too much. Serving suggestions: This soup pairs perfectly with a slice of garlic toast or a fresh green salad. Additionally, a yogurt-based refreshing drink or green tea can perfectly complement the meal. Enjoy this vegetable, lentil, and rice soup, which will not only satisfy your taste buds but also bring a sense of warmth and comfort on cooler days!