Wheat Ball And Lentil Soup Food

LENTIL AND BUCKWHEAT SOUP

Steps:

• Soak lentils in a bowl of cold water for 1 hour. Drain and set aside.
• Heat oil in a Dutch oven or heavy-bottomed stew pot over medium heat. Add grated onion and carrot and saute until soft, 3 to 5 minutes. Add lentils and bay leaves and stir until coated with oil. Pour in 3 cups vegetable broth, stir, and bring to a boil. Leave at a slow boil for 10 minutes.
• Reduce heat to a simmer and add buckwheat. Simmer until lentils are soft but not mushy and buckwheat is cooked through, about 25 minutes, adding remaining broth if needed. Remove from the heat and fold in fresh spinach until wilted. Remove bay leaves.
• Serve hot with a 1/2 tablespoon olive oil drizzled on top of each portion.

LENTIL SOUP WITH WHEAT BERRIES AND KALE

Steps:

• Pulse carrots, onion, and garlic in a food processor until finely chopped. Heat oil in a 6-quart stockpot or Dutch oven over medium, then add vegetables; season with 1 tsp. salt and 1/2 tsp. pepper, stirring to coat. Cook, stirring occasionally, until vegetables begin to look juicy, about 3 minutes. Partially cover with a lid, reduce heat to medium-low, and cook, stirring occasionally, until vegetables are completely tender but have not taken on any color, 10-12 minutes.
• Add wheat berries, coriander, turmeric, and bay leaves and stir to combine. Cook until bottom of pot is just starting to brown, about 2 minutes. Add 10 cups water and bring to a boil over medium-high heat. Season with 1 1/2 tsp. salt, then reduce heat to medium-low and bring to a simmer. Cook, uncovered and stirring occasionally, until grains show signs of softening but are nowhere near done, about 15 minutes. Add lentils and kale and stir well to combine. Kale should be submerged; add another cup of water if needed. Partially cover pot and cook, stirring occasionally, until lentils and grains are tender and kale is very silky, 40-45 minutes more. Pluck out bay leaves. Taste and season with more salt and pepper if needed.
• Divide soup among bowls. Serve with Parmesan for sprinkling over and bread for dunking.

CUMIN-SCENTED WHEAT BERRY-LENTIL SOUP

Steps:

• PREPARE THE WHEAT BERRIES IN ADVANCE (makes ~2 1/4 cups) -
• Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water. Place in a large heavy saucepan. Add water and salt.
• Bring to a boil over high heat, then reduce heat, cover and simmer gently for 1 hour, stirring occasionally. Drain and rinse.
• PREPARE THE SOUP (makes about 6, 1 2/3 cup servings) -
• Combine lentils, broth and water in a dutch oven. Bring to a boil over high heat, reduce heat, cover and simmer gently until the lentils are tender, but not mushy, 25 to 30 minutes (brown lentils take a little longer to cook than green).
• Meanwhile, heat oil in a large skillet over medium heat. Add carrots, onion, salt and pepper. Cook, stirring occasionally, until the vegetables begin to brown, about 15 minutes. Add garlic and cumin and cook, stirring constantly, for 30 seconds more. Remove from the heat.
• When lentils are tender, stir cooked wheat berries and chard into the pot. Cover and simmer until the chard has wilted, about 5 minutes. Stir in the carrot mixture and lemon juice.
• Serve with warm crusty bread.

SUAD SHALLAL'S IRAQI LENTIL SOUP WITH MEATBALLS

Steps:

• Preheat oven to 400 degrees, and line a baking pan with parchment paper. Place half the onions and the ground meat, parsley, bread crumbs, salt, pepper and allspice in a medium mixing bowl. Blend ingredients, and form into balls the size of walnuts. Turn onto the baking pan.
• Bake for 10 minutes, remove from pan, and drain on a paper towel. In a soup pot, sauté remaining onions in olive oil over medium heat until golden. Add chicken broth and bring to boil.
• Pick any stones from over lentils, place in bowl, cover with cold water, and drain. Add them to soup, turn heat to low, and simmer slowly for about 20 minutes or until lentils are almost tender.
• Crumble angel hair pasta into soup, along with carrots and meatballs. Simmer slowly for another 5-10 minutes or until lentils and noodles are cooked, adding more chicken broth or water as needed. Just before serving, squeeze lemon into soup.

STUFFED POTATO BALLS WITH YELLOW - WHITE LENTIL SOUP AND CHOORM

Steps:

• For the stuffed potato balls: Take the wheat flour, ghee, salt, half of the cayenne pepper and half of the fennel powder in a bowl.
• Add in water, mixing with your hands (grease palms with little oil to avoid the dough from sticking to your hand) to make a soft dough.
• Keep aside.
• Peel and dice the potatoes.
• Then, boil and mash them.
• Keep aside.
• Heat oil in a wide pan or a skillet.
• Add cumin seeds.
• Allow to splutter.
• Add the mashed potatoes, salt, remaining cayenne pepper, curry powder, the remaining fennel powder, chopped green chillies and corriander leaves.
• Mix well.
• Cook for 2-3 minutes.
• Remove from flame.
• Make small balls out of the wheat flour dough.
• Make a well in the center.
• Fill it with the above prepared potato filling.
• Press it down into the ball.
• Seal edges firmly.
• Preheat your oven to 150C for 20 minutes.
• Bake the stuffed potato balls for 30 minutes at 200C.
• Now they are ready to serve.
• In the meantime, boil the yellow and white lentils with turmeric powder.
• Add tomatoes and cook till tender.
• Add salt, chopped green chillies and corriander leaves.
• Stir in lemon juice.
• Remove from flame.
• The yellow-white lentil soup is now ready.
• Now prepare the choorma.
• For this, take wheat flour and ghee in a bowl.
• Grease your palms with a little ghee.
• Knead the flour and ghee well to prepare a dough.
• Now make big balls of the dough.
• Lightly grease a tava (flat bottomed pan) with a little ghee/oil.
• Make parathas out of the balls of dough with the help of a rolling pin on a board dusted with a little flour.
• Put the paratha on the tava.
• Cook till light brown specs appear on one side.
• Flip, add a tsp.
• of ghee/oil and cook till brown specs appear on this side as well.
• Make sure the tava is kept on low flame.
• Likewise, repeat for all the parathas.
• Allow the parathas to cool.
• Now crumble the parathas.
• Grind the crumbled parathas, powdered sugar, green cardamom powder and ghee together in a mixie.
• Garnish with pecans or cashewnuts (halved) and serve hot alongwith hot stuffed potato balls and hot yellow-white lentil soup.
• Dip the stuffed potato balls in the lentil soup for added fun and taste!
• Enjoy your special, awesome, tasty, splendid and ultra- memorable lunch!

MEATBALL LENTIL SOUP

Steps:

• Combine water, tomatoes, chicken broth, cilantro, serrano pepper, garlic, cumin, and 1/4 teaspoon black pepper. Bring to a boil. Add lentils and onion and return to a boil. Cover, reduce heat to low, and let simmer, stirring after 10 minutes, about 25 minutes total.
• While soup is simmering, mix ground beef, rice, bread crumbs, milk, garlic powder, remaining 1/4 teaspoon pepper, and 1/4 teaspoon salt together in a bowl. Mix to combine and form into small meatballs. Add to the pot, making sure they are covered with liquid, adding a small amount of water if necessary.
• Bring to a boil, cover, and let simmer for 10 minutes. Stir gently; add potato and carrot and cover. Let simmer until tender, 10 to 15 minutes. Taste and adjust salt if necessary.