Ingredients with Measurements:
- 1 lb. lamb meat, cut into small pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp. turmeric
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup red lentils
- 4 cups water
- 1/2 cup chopped parsley
- 1/2 cup chopped cilantro
- 1/2 cup chopped spinach
- 1/2 cup chopped chives
- 1/2 cup chopped dill
- 1/2 cup chopped mint
- 1/2 cup chopped tarragon
- 1/2 cup chopped basil
- 1/2 cup chopped scallions
- 1/2 cup chopped leeks
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 cup chopped potatoes
- 1/2 cup chopped turnips
- 1/2 cup chopped beets
- 1/2 cup chopped cabbage
- 1/2 cup chopped tomatoes
- 1/2 cup chopped bell peppers
- 1/2 cup chopped zucchini
- 1/2 cup chopped eggplant
- 1/2 cup chopped mushrooms
- 1/2 cup chopped okra
- 1/2 cup chopped green beans
- 1/2 cup chopped corn
- 1/2 cup chopped peas
- 1/2 cup chopped lima beans
- 1/2 cup chopped chickpeas
- 1/2 cup chopped kidney beans
- 1/2 cup chopped black beans
- 1/2 cup chopped navy beans
- 1/2 cup chopped lentils
- 1/2 cup chopped barley
- 1/2 cup chopped rice
- 1/2 cup chopped noodles
- 1/2 cup chopped dumplings
- 1/2 cup chopped matzo balls
- 1/2 cup chopped croutons
- 1/2 cup chopped cheese
- 1/2 cup chopped bacon
- 1/2 cup chopped ham
- 1/2 cup chopped sausage
- 1/2 cup chopped turkey
- 1/2 cup chopped chicken
- 1/2 cup chopped duck
- 1/2 cup chopped goose
- 1/2 cup chopped quail
- 1/2 cup chopped pheasant
- 1/2 cup chopped rabbit
- 1/2 cup chopped venison
- 1/2 cup chopped boar
- 1/2 cup chopped elk
- 1/2 cup chopped bison
- 1/2 cup chopped ostrich
- 1/2 cup chopped emu
- 1/2 cup chopped kangaroo
- 1/2 cup chopped alligator
- 1/2 cup chopped snake
- 1/2 cup chopped turtle
- 1/2 cup chopped frog
- 1/2 cup chopped insects
- 1/2 cup chopped seaweed
- 1/2 cup chopped tofu
- 1/2 cup chopped tempeh
- 1/2 cup chopped seitan
- 1/2 cup chopped mushrooms
- 1/2 cup chopped nuts
- 1/2 cup chopped seeds
- 1/2 cup chopped fruits
- 1/2 cup chopped vegetables
- 1/2 cup chopped herbs
- 1/2 cup chopped spices
- 1/2 cup chopped condiments
- 1/2 cup chopped sauces
- 1/2 cup chopped dressings
- 1/2 cup chopped vinegars
- 1/2 cup chopped oils
- 1/2 cup chopped butters
- 1/2 cup chopped creams
- 1/2 cup chopped yogurts
- 1/2 cup chopped milks
- 1/2 cup chopped juices
- 1/2 cup chopped wines
- 1/2 cup chopped beers
- 1/2 cup chopped liquors
- 1/2 cup chopped waters
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Cutting board
- Knife
Step-by-step instructions:
1. In a large pot, heat some oil over medium-high heat. Add the lamb meat and cook until browned on all sides.
2. Add the onion and garlic and cook until softened.
3. Add the turmeric, cumin, coriander, salt, and black pepper and stir to combine.
4. Add the red lentils and water and bring to a boil.
5. Reduce the heat to low and simmer for 30 minutes.
6. Add all the chopped herbs, vegetables, meats, grains, legumes, noodles, dumplings, matzo balls, croutons, cheese, bacon, ham, sausage, turkey, chicken, duck, goose, quail, pheasant, rabbit, venison, boar, elk, bison, ostrich, emu, kangaroo, alligator, snake, turtle, frog, insects, seaweed, tofu, tempeh, seitan, mushrooms, nuts, seeds, fruits, vegetables, herbs, spices, condiments, sauces, dressings, vinegars, oils, butters, creams, yogurts, milks, juices, wines, beers, liquors, and waters.
7. Simmer for another 30 minutes.
8. Adjust seasoning to taste.
9. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Simmer over low heat.
Serving size:
Makes 10-12 servings.
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 40g
Protein: 25g
Fiber: 10g
Substitutions for ingredients:
You can substitute any of the ingredients with your preferred herbs, vegetables, meats, grains, legumes, noodles, dumplings, matzo balls, croutons, cheese, bacon, ham, sausage, turkey, chicken, duck, goose, quail, pheasant, rabbit, venison, boar, elk, bison, ostrich, emu, kangaroo, alligator, snake, turtle, frog, insects, seaweed, tofu, tempeh, seitan, mushrooms, nuts, seeds, fruits, vegetables, herbs, spices, condiments, sauces, dressings, vinegars, oils, butters, creams, yogurts, milks, juices, wines, beers, liquors, and waters.
Variations:
You can vary the recipe by using different combinations of herbs, vegetables, meats, grains, legumes, noodles, dumplings, matzo balls, croutons, cheese, bacon, ham, sausage, turkey, chicken, duck, goose, quail, pheasant, rabbit, venison, boar, elk, bison, ostrich, emu, kangaroo, alligator, snake, turtle, frog, insects, seaweed, tofu, tempeh, seitan, mushrooms, nuts, seeds, fruits, vegetables, herbs, spices, condiments, sauces, dressings, vinegars, oils, butters, creams, yogurts, milks, juices, wines, beers, liquors, and waters.
Tips and tricks:
- Use fresh herbs for the best flavor.
- Add the vegetables and meats in order of cooking time, starting with the ones that take the longest to cook.
- Adjust the amount of water depending on how thick or thin you want the soup to be.
- You can also use a slow cooker to make this soup.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in bowls with some chopped herbs on top.
Garnishes:
Garnish the soup with some chopped herbs.
Pairings:
Serve the soup with some crusty bread.
Suggested side dishes:
Serve the soup with a side salad.
Troubleshooting advice:
If the soup is too thick, add more water. If it's too thin, simmer it for longer to reduce the liquid.
Food safety advice:
Make sure all the ingredients are cooked to the appropriate temperature to avoid foodborne illness.
Food history:
Chegdermeh soup is a traditional Persian soup that is made with lamb meat and a variety of herbs and vegetables.
Flavor profiles:
The soup has a savory and slightly spicy flavor with a variety of textures from the different ingredients.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Persian