Tag Archives: lentils

turkish bride soup

While I was home for the holidays my mom and I made turkish bride soup, a combination of red lentils, bulgar wheat, vegetable broth, lemon and mint that is delicious, comforting and very healthy to boot!

I’ve made it at least four times since then because it makes a great dinner when there’s nothing in the fridge. If you keep a well stocked pantry, you should always have lentils, bulgar (i use it to make tabbouli all the time) and broth, and can make this soup on a whim! IMG_4848

turkish bride soup

1/4 cup butter
2 onions, finely chopped
1 teaspoon paprika
1 cup red lentils
1/2 cup bulgur wheat
2 tablespoons tomato paste
8 cups vegetable stock
1/8 teaspoon cayenne pepper
1 tablespoon dried mint leaves (no worries if you don’t have it)
4 slices lemon
1/2 teaspoon chopped fresh mint
Melt the butter in a large saucepan over low heat. Cook the onions in the hot butter until they are golden brown, about 15 minutes. Stir the paprika, lentils, and bulgur into the onions and coat with the butter.
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Add the tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour. Crumble the dried mint leaves into the soup; stir the soup and remove from heat.
Ladle into bowls and garnish with lemon slices and fresh mint to serve.

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I hope you enjoy it as much as I do!

bon appetit,

E

 

the meatball shop’s veggie balls

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Okay so I know that veggie balls may not sound that appealing to most of you, but  I have made these three times now and I have to admit that they are REALLY good. The NY Times featured the recipe in an article about The Meatball Shop in NYC, and said that the restaurant staff eat these around the clock which isn’t surprising now that I know how tasty they are.

The first time I made them we put tomato sauce on top and had sautéed greens on the side. The second time I made an impromptu cilantro pesto and I put that on top. Both were good, so experiment as you please! 

Lentils, parmesan cheese, toasted walnuts, fresh parsley, sautéed mushrooms – what could be bad?

the meatball shop’s lentil veggie meatballs

2 cups lentils
1/4 cup plus 2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 garlic clove, minced
1 tablespoon chopped fresh thyme
2 teaspoons salt
3 tablespoons tomato paste
8 ounces button mushrooms, wiped clean and sliced
3 large eggs
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs
1/2 cup chopped fresh parsley
1/4 cup finely chopped walnuts

1. Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft but not falling apart, about 25 minutes. Drain the lentils and allow to cool.

2. Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.

3. Add the eggs, Parmesan, bread crumbs, parsley and walnuts to the cooled vegetables and lentils and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.IMG_2515

4. Preheat oven to 400 degrees. Drizzle the remaining 2 tablespoons olive oil into a 9-by-13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

5. Roll the mixture into round golf ball-size meatballs (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing 1/4 inch of space between the balls and in even rows vertically and horizontally to form a grid.
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6. Roast for 30 minutes, or until the meatballs are firm and cooked through. Allow the meatballs to cool for 5 minutes in the baking dish before serving.

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Yield: About 2 dozen 1 1/2-inch meatballs.

Bon Appetit!