Red Lentil Soup with Cumin Meatballs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g lentils, red
- 2 onions)
- 2 tablespoon butter
- 1 tablespoon flour
- 2 teaspoons paprika powder, hot pink
- 1 liter chicken broth
- 300 g yourt
- 3 tablespoon lemon juice
- 0.5 ½ bunch mint
- salt
- pepper
- 200 g minced beef
- 1 onion (s)
- salt
- pepper
- 1 teaspoon ground cumin
- 3 tablespoon pine nuts
Print Recipe
Pin Recipe Instructions
- Finely dice the onion and sauté in butter. Dust the flour and paprika powder over it and fry briefly. Then pour in the broth and stir everything well. Add the lentils and cover the soup and let it simmer over low heat for about 15 minutes. The lentils should be firm to the bite.
- Mix the yogurt with the lemon juice well. Slowly stir in a ladle of the hot soup. Remove the soup from the stove and carefully stir in the warmed yogurt.
- Heat the soup again while stirring. But she is no longer allowed to cook. If necessary, add salt, pepper and lemon juice to taste.
- Roast the pine nuts dry in a pan and roughly chop them. Dice the onion very finely. Knead the ground beef with the pine nuts, the onion cubes and the cumin. Form small balls and let simmer in the soup for about 10 minutes.
- Chop the mint and add to the soup at the end. Serve immediately.
- The meatballs can be made and frozen earlier. They then have to be cooked longer in the soup.
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