Soup with greens, lentils and rice
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The minced meat is mixed with pepper salt, chopped dill and the grated lemon peel is left to rest for 10 minutes, after which balls are formed which are baked on baking paper until they turn golden.
In a pot put 2 tablespoons of oil to sizzle :)) add onion and garlic and leave until translucent. We put the rice that has been soaked in hot water and then rinsed with cold water (do not use rice like basmati I would suggest yasmin) as well as yellow lentils. Gradually add the poultry soup (I made it from poultry and vegetable cutlery). The yogurt is mixed with the saffron soaked in 2 tablespoons of hot water or turmeric as I put a little lemon juice and mix well.
Dissolve the two tablespoons of flour (I say it worked alone) in a little cold water and mix with yogurt. When the lentils and rice are cooked, add the yogurt and chopped greens, bring to a boil for another minute and ready to serve. Now to serve it, add the meat balls and lemon juice, and of course who also likes green hot peppers.
I've talked to you about lentils before, I've also posted recipes, but I don't think there are more than ten on my blog. During this time I feel that the lentils deserve more attention, maybe because it is so cold (lentils bring quite a lot of energy). Or maybe I'm just craving. The reason is not important, the important thing is that from this whole story we have chosen a recipe that we can use from now on without stopping. There it is:
The green lentils are quite & # 8222 stubborn & # 8221, they boil a little harder and keep your shape quite well. You don't need to soak it before boiling it, you just need to wash it well. The proportion you should keep in mind when cooking lentils is 2/1, ie use two cups of water for a cup of lentils. You can put the lentils in cold water or only when the water boils (I did both, no differences were seen). Salt, two or three peppercorns and a bay leaf, maybe a clove of garlic & # 8211 can all go in the pot with lentils. If the lentils are very dry, they may want three cups of water, so you shouldn't be scared if you see that the lentils are not boiled, but they don't have much water left. Put another cup of water and you have solved the problem.
What happens after the lentils are boiled?
I suggest you wash it with cold water. It is going to be cooked again, it doesn't hurt to stop the process for the moment (if you don't cool it suddenly, it will continue to cook.
To turn boiled lentils into food (not that you just couldn't eat them, but it's still far from delicious), finely chop two small onions, half a green bell pepper, half a red bell pepper, and two cloves of garlic. Put them in a pan with two tablespoons of oil and two tablespoons of butter. Cook over low heat until completely softened (onions will caramelize slightly).
Put the lentils in the pan and mix well. Add salt, pepper, cumin, chopped parsley and a tablespoon of fresh cream or very greasy cream. Stir over low heat. Leave the pan on the fire for another 4-5 minutes.
This food is good hot. Or cold.
I found that two or three Parmesan chips added to the serving are good.
200 gr yellow lentils
1 tablespoon oil
3-4 mint leaves (or other greens, according to taste)
Flavored tomato paste
1 tablespoon tomato paste (about 50 gr)
1 piece ginger (10 gr)
2 cloves of garlic
1/2 teaspoon sweet paprika
3/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/4 bunch of parsley
juice from 1/4 lemon
1 tablespoon oil
Prepare the pasta: put all the ingredients in a small robot and mix until you get a homogeneous paste or grind everything in a mortar.
In a saucepan, fry the finely chopped onion and carrots until the onion softens well. Add the above paste and cook for another 3-4 minutes, to caramelize a little.
Add the lentils, 1 l of water and salt and bring to a boil. Boil with a lid for 15 minutes (until the lentils are soft).
Mix the soup in a blender or using the blender vertically until it is fine. Season with salt.
Add the sliced mint and let it sit with the lid on for at least 10 minutes, to infuse.
Serve hot, with Greek yogurt and croutons or without yogurt for the fasting version.
Cut onions, carrots and cumin into large cubes and grate the ginger. Heat the sesame oil in a pan. Fry the cumin and onion over high heat for about 1 minute. Remove both ingredients and set aside.
Fry the carrot in the same oil. Add the Veggy Exotic mixture, coconut flakes and fry to get the perfect flavor. Then use orange juice to defrost the pan and pour water and coconut milk. Add the lentils and simmer for about 20 minutes.
Finally, put the cumin and onion back in the pan and simmer for another 5 minutes. Mix the soup and season with soy sauce.
To prepare the garnish: Fry the rice noodles in very hot vegetable oil and let them dry on paper towels. Use them to decorate the soup and enjoy.
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This clear soup with thick rice noodles, thin slices of beef and greens is the national food of Vietnam. A pho as per the book should stay on the fire for a few good hours, and for extra flavor it is served with plenty of coriander and hot sauce.
If we were to choose one dish specific to a French bistro, it would be onion soup. It is based on caramelized onions over low heat and beef soup, and on top grated cheese and slices of bread or croutons. To look as appetizing as possible, leave it in the oven until the cheese melts over the bread.
Popular especially in northern Italy, Minestrone is a vegetable soup, thickened with pasta or rice. Beans, onions, celery, carrots and tomatoes are the most common ingredients in a Minestrone, but there are dozens of recipes for this type of soup, which differ depending on the region or even the season.
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Harira is prepared throughout the year in Morocco, but the locals prefer it especially during Ramadan, after fasting during the day. It is said that each family has its own recipe for harira, but the ingredients are largely common (vegetables and greens - onions, celery, tomatoes, parsley, coriander and protein - lamb, lentils, eggs, chickpeas).
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Ingredients Rice with lentils and caramelized onions
150 gr long grain rice (basmati)
120 gr green lentils (or Le Puy lentils or Beluga black lentils)
2 onions (about 200 gr)
100 gr sheep's milk (optional)
1/2 teaspoon Turkish spice
4 parsley threads
2 tablespoons oil
Preparation Rice with lentils and caramelized onions
- Boil the rice in salted water according to the time indicated on the package. When cooked, drain well.
- Boil the lentils in water until cooked through (about 30 minutes). Add salt in the last 10 minutes. Drain well and place over rice.
- Cut the onion into not very thick slices. Put in a large saucepan in hot oil. Sprinkle a little salt over the onion. Turn the heat to low and cook the onion for about 15 minutes until it is very soft and slightly yellow. During this time it rarely mixes in it. Turn the heat to medium and continue to harden for another approx. 10 minutes, until the onion turns brown. During this time, stir in it often and do not lose sight of it so as not to burn it. Remove the onion and add it over the rice.
* if you will not use telemea, add the Turkish spice over the onion, 30 seconds before removing it from the heat
- Mix the rice with the lentils and onions and straighten the salt mixture. Put the lid on the pot and let it sit for at least 15 minutes.
- If you use telemea, crumble it and knead it lightly with your fingers together with the Turkish spice and chopped parsley. If not, just chop the parsley.
- Serve the rice with lentils and onions sprinkled with spiced telemeau. If you haven't used telemea, just sprinkle with chopped parsley.
3. Boiled rice and lentils
4. Rice with lentils and caramelized onions
Ingredients Trout stuffed with greens on lentil puree
2 filleted trout (keep the whole piece if possible, if not 2 fillets are ok)
15 gr butter
a little bit of oil
salt, black pepper, chili flakes (espelette pepper if you have it)
2 wire marar
5 parsley threads
6 large basil leaves
2 young green onion strands
grated peel of 1/2 lemon
1 tablespoon extra virgin olive oil
Red lentil puree
200 gr red lentils
1 bay leaf
1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
50 gr butter
salt, black pepper
Servings: 4 small, type rations
Calories: 415 horse / portion (165 horse trout + 250 horse lentil puree)
Lentils and greens, a tasty combination for fasting days, which you must try! It is prepared this way and you do not need too many ingredients
Since the lentils must be left to soak overnight, the meatballs will be prepared the next day. Consider this before you start this recipe.
• 130 g of red or green lentils
• 4 potatoes
• 1 bunch of parsley
• 1 bunch of dill
• 2-3 sprigs of green onions
• 2-3 threads of leurd
• 2 tablespoons of inactive yeast flakes
Choose the lentils and put them to soak in a bowl of water. Leave them hydrated overnight.
The next day, drain the lentils and wash them. Place the baked potatoes in the oven.
Boil the lentils for a quarter of an hour, then strain the water. After it has cooled down a bit, pass it finely with a blender.
Peel a squash, grate it and squeeze the juice. Mix the lentils and potatoes in a large bowl.
Wash the vegetables and chop finely. Add them to the composition. Add a little salt, pepper and other spices, inactive yeast and 2-3 tablespoons of oil. Mix with clean hands to obtain a homogeneous composition.
Wallpaper a large baking tray with baking paper. Shape meatballs to the desired size and place them in the pan. Bake them in the hot oven until lightly browned.
They are very good hot, but they also go cold. They can be served as such, with a salad of vegetables or greens, tomato sauce, polenta or a dish of rice, puree.
What is lentils
Lentils are part of the legume family, famous for their content rich in soluble and insoluble protein and dietary fiber. Unlike other types of beans, lentils boil much faster.
Lentils are very rich in molybdenum, a mineral found in legumes, grains and nuts, which plays an important role in the metabolism of amino acids and the elimination of toxins and mutagenic compounds.
200 g of soaked lentils contain 90% of the required folic acid zinc, fiber (635), copper (565), phosphorus (51%), manganese (49%), iron (37%), protein (36%) , vitamin B1 (28%), vitamin B5 (25%), zinc, vitamin B6 and potassium (21-23%).
- 1 kg onion
- 200 grams of peas (I thawed it, after only a week before I had put it in the freezer)
- 750 grams large tomatoes (well cooked)
- 2 medium game (white in my case)
- 4-5 bell peppers of different colors (I had yellows and tomatoes)
- 750 grams of carrots (I would have put 1 kg, but I still had so much in the house)
- 175 grams of rice (usually round grain rice is used, but I put basmati rice)
- 150 ml of oil (200 ml also works, but I reduced the amount)
- 1 l vegetable soup / water
- salt (pepper to taste)
- dried or fresh greens (optional & # 8211eu I put oregano)
The lentils are chosen on the eve and soaked in cold water.
The next day, cut the bacon into cubes. Peel an onion, chop finely. Wash the vegetable soup, peel the leeks and cut everything into rounds. Peel the potatoes, cut them into cubes and boil them in water enough to cover them / not to change their color.
Garlic, cloves and peppercorns are closed in the tea egg and hung on the edge of the pot.
The bacon is fried, browned to be crispy and the fried pieces are taken out on an absorbent paper kitchen towel. In the remaining fat, cook the onion, add the vegetables and leeks and fry a little over high heat.
Add the lentils, potatoes, bay leaf, tea egg with spices and enough cold water to cover well.
Boil with a lid on low heat. Add salt at the end (30 minutes).
When the lentils and vegetables have softened, remove the bay leaf and the spice device. Knead with the composition of sour cream and flour (rice) which is homogenized with the soup juice so that it does not remain lumpy, pour it into the soup and let it boil for another 5 minutes.
Wash the sausages and boil for 3-4 minutes in boiling soup.
Then add salt and gently incorporate the pieces of bacon.