Revision as of 15:19, 15 January 2017 by Chef (Correct meta description tag or fix unbalanced bracket pairs)
This unusual soup has Persian origins. It can be made with or without the meatballs.
See your street as it was 11 years ago! ...
- ¾ cup lentils
- 3 tablespoons butter
- 1 onion, peeled and chopped
- 8 cups water (2 quarts)
- 1 cup long-grain rice
- 1 teaspoon turmeric powder
- ½ cup chopped fresh parsley
- ½ cup spring onions, chopped
- 1 cup pomegranate juice or ½ cup pomegranate syrup mixed with ½ cup water
- 2 tablespoons chopped fresh mint
- 1 tablespoon raisins, sultanas or chopped dried apricots
- 450 g (1 lb) minced beef, shaped into meatballs (optional)
- Pinch of sea salt and freshly ground pepper
- Wash and drain the lentils after checking for stones etc.
- Melt 2 tablespoons of butter in a large pan and fry the onions for 5 minutes until softened
- Add the meatballs, rice, lentils and pepper and stir fry for a minutes or two
- Add the salt and water and bring to the boil
- Reduce the heat, cover and simmer for 40 minutes or until the lentils are cooked
- Add the pomegranate juice and simmer for another 15 minutes
- Meanwhile, melt the remaining tablespoons of butter and sautee the mint and raisins for a minute
- Add to the soup with the chopped spring onions and parsley
- Sprinkle with a few pomegranate seeds and serve
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