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Lentil Vegetable Soup With Meatballs

Ingredients
  Lentils 1 Cup (16 tbs), rinsed and picked over
  Water 2 Cup (32 tbs)
  Lean ground beef/Lean ground lamb 1 1⁄2 Pound
  Salt 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Cumin 1 Teaspoon, divided
  Safflower oil 1 Teaspoon
  Onions 2 , finely chopped
  Garlic/1 teaspoon garlic powder 2 Clove (10 gm), minced
  Carrots 2 Medium, thinly sliced
  Potato 1 Medium, peeled and cut into small cubes
  Celery stalks 2 , sliced diagonally
  Regular-strength beef broth 1⁄2 Cup (8 tbs)
  Lemon juice 3 Teaspoon (Or To Taste)
  Chopped fresh parsley 1 Tablespoon
Directions

Cook lentils in the water until tender, about 35 minutes.
Combine meat, sait, cinnamon, and 1/2 teaspoon of the cumin.
Shape into about twenty-four balls.
In a Dutch oven, brown in the oil.
Remove meatballs from pan with slotted spoon.
Discard all but 2 tablespoons of the drippings.
Add onion and garlic to the pan.
Cook, stirring, until onion is limp and golden.
Add carrots, potato, and celery.
Drain lentils, saving any liquid.
Add enough beef broth to it to make 1 quart.
Add beef broth to vegetables with the remaining 1/2 teaspoon cumin.
Cover and simmer about 20 minutes, or until vegetables are tender.
Add lentils and meatballs.
Add more beef broth if needed.
Simmer about 15 minutes.
Stir in lemon juice.
Adjust seasoning if necessary.
Sprinkle with chopped parsley and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Vegetable

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