Ingredients with Measurements:
- 1 cup red lentils, rinsed and drained
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1/4 cup lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the tomato paste, paprika, cumin, salt, and black pepper. Cook for 1-2 minutes until fragrant.
3. Add the red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the lentils are tender.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Stir in the lemon juice, parsley, mint, and cilantro.
6. Serve hot, garnished with additional fresh herbs if desired.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 10g
Carbohydrates: 25g
Protein: 9g
Fiber: 10g
Substitutions for ingredients:
- Red lentils can be substituted with green or brown lentils.
- Vegetable broth can be substituted with chicken or beef broth.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add diced carrots, celery, or potatoes for extra texture and flavor.
- Use coconut milk instead of vegetable broth for a creamier soup.
- Top with croutons or toasted nuts for added crunch.
Tips and tricks:
- Rinse the lentils thoroughly before using to remove any debris.
- Use a high-quality vegetable broth for the best flavor.
- Adjust the seasoning to taste, adding more salt or lemon juice as needed.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with a sprig of fresh herbs.
Garnishes:
Fresh herbs, croutons, toasted nuts, or a drizzle of olive oil.
Pairings:
Serve with a crusty bread or a side salad.
Suggested side dishes:
Roasted vegetables, grilled chicken, or a quinoa salad.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Store leftover soup in the refrigerator within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F before serving.
Food history:
Helatiye Soup is a traditional Middle Eastern soup made with red lentils and a variety of herbs and spices.
Flavor profiles:
The soup has a rich, savory flavor with a hint of sweetness from the red lentils and a bright, fresh finish from the herbs and lemon juice.
Serving suggestions:
Serve the soup as a light lunch or dinner, or as a starter for a larger meal.
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