Moroccan Lentil Meatball Soup
Soups • Moroccan
Description
Moroccan Lentil Meatball Soup
Ingredients
- Lentils 10 oz
- Garlic 4 cloves
- Cilantro 5 sprigs
- Paprika ½ teaspoon
- Ground coriander ½ teaspoon
- Breadcrumbs 1 tablespoon
- Vegetable Oil 4 tablespoons
- Salt to taste
- Onion 1 head
- Tomatoes 15 oz
- Baku Tomatoes 5 oz
- Sugar 1 teaspoon
Step-by-Step Guide
Step 1
For the meatballs, combine lentils, 2 cloves of garlic, 2 sprigs of cilantro, paprika, coriander, breadcrumbs, 2 tablespoons of oil, and salt in a blender and blend until smooth. Transfer to a bowl and knead the mixture thoroughly with your hands. Form meatballs the size of walnuts, place them on a parchment-lined baking sheet, and bake in a preheated oven at 390°F for 7 minutes to dry out.
Step 2
Prepare the soup. Dice the onion, cut the Baku tomatoes into wedges, and press 2 cloves of garlic. In a saucepan, heat 2 tablespoons of oil and sauté the onion and garlic until golden. Add the Baku tomatoes and cook for another 3 minutes. Blanch the regular tomatoes and puree them. Add the pureed tomatoes to the soup. Bring the soup to a boil and simmer for 20 minutes. At the end of cooking, add finely chopped cilantro (3 sprigs), sugar, and salt to taste.
Step 3
Serve the soup with the meatballs added and sprinkle with cilantro leaves.
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