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Ingredientes
- 3 Tbsp. extra virgin olive oil
- 1 1/2 c. minced onion
- 1/2 c. minced carrot
- 5 x garlic cloves minced
- 1/2 x celery stalk
- 1 x branch fresh parsley
- 1 x branch thyme
- 1 Tbsp. turmeric
- 2 tsp cumin
- 1 lb golden brown lentils (or possibly regular lentils, if not available)
- 10 c. Chicken Stock (see recipe), heated Salt to taste Freshly-grnd black pepper to taste Juice of 1/2 lemon
- 1 lb grnd chicken
- 1 c. blanched almonds toasted, grnd
- 1/2 c. fresh bread crumbs
- 1/3 x minced onion
- 1/3 c. raisins minced
- 1 x egg lightly beaten
- 3 x garlic cloves chopped
- 2 Tbsp. minced fresh parsley
- 1 Tbsp. minced fresh cilantro
- 1/4 tsp chili pepper flakes Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. extra virgin olive oil
- 1 c. plain yogurt
- 1 Tbsp. minced fresh mint leaves
- 1/2 tsp lemon zest
Direcciones
- Prepare the soup: In a large saucepan, heat the extra virgin olive oil. Add in the onion, carrot, garlic, a bouquet of celery, parsley, and thyme tied together, the turmeric and the cumin. Saute/fry over high heat till the onions are glassy, about 5 min. Stir in the lentils and the Chicken Stock, season lightly with salt and pepper, and bring to a boil. Reduce the heat and simmer for 25 to 30 min, till the lentils are tender. Skim as necessary.
- Remove the celery bouquet and transfer two thirds of the soup to a blender. Blend till smooth and return to the saucepan. Stir in the lemon juice and correct seasoning to taste. Set aside till serving time.
- Preheat the oven to 500 degrees.
- Prepare the Meatballs: In a mixing bowl, combine the chicken, almonds, bread crumbs, onion, raisins, egg, garlic, parsley, cilantro. Add in chili pepper flakes. Season lightly with salt and pepper. Divide the mix into 40 meatballs, each approximately 1 inch in diameter and weighing 1 oz.
- For Garnish: In a small bowl, combine the yogurt with the mint and lemon zest. Chill till serving time.
- To Prepare Ahead: The soup can be prepared earlier in the day. The meatballs can be formed and refrigerated, covered. The garnish can be prepared and refrigerated. At serving time, continue with the recipe.
- Heat 2 Tbsp. extra virgin olive oil in a large ovenproof skillet or possibly saute/fry pan. Place meatballs in oven and cook till they are well browned and hard to the touch, turning to brown all sides, eight to 10 min.
- Presentation: Heat the soup and spoon into 8 to 10 soup bowls. Divide the meatballs among the soup bowls and drizzle the yogurt mix over. Serve immediately.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 531g | |
| Recipe makes 8 servings | |
| Calories 581 | |
| Calories from Fat 220 | 38% |
| Total Fat 25.31g | 32% |
| Saturated Fat 4.31g | 17% |
| Trans Fat 0.04g | |
| Cholesterol 76mg | 25% |
| Sodium 592mg | 25% |
| Potassium 1441mg | 41% |
| Total Carbs 56.07g | 15% |
| Dietary Fiber 22.0g | 73% |
| Sugars 9.79g | 7% |
| Protein 35.11g | 56% |
