Tomato noodle soup with lentil meatballs will delight even the most discerning gourmet. It's not difficult to cook it, the main thing is to soak the lentils in time!
It is necessary
- Carrots - 1 piece
- Pumpkin - 150 gr
- Cabbage - 100 gr
- Spaghetti - 70 gr
- Tomato paste - 3 tablespoons
- Lentils - 1 tbsp.
- Rice - 100 ml
- Spices: asafoetida, hops-suneli, black pepper, coriander
- Salt
Instructions
Step 1
Soak one glass of lentils for 8 hours or overnight. The water should be four times the size of the lentils, as it swells up a lot. After this time, rinse the lentils in purified water and beat with a blender with a little water.
Step 2
Boil the rice, this can also be done in advance. Measure out the rice with a glass. For 100 ml of rice, pour 200 ml of water into a saucepan, bring to a boil over medium heat. Reduce heat to low and simmer with lid closed for 20 minutes. Don't forget to add salt at the end!
Step 3
Add cooled rice, salt, spices to the minced lentils: asafoetida, black pepper, suneli hops. Let there be more hops-suneli than other spices, this is the main spice. Stir the minced meat and refrigerate for 40 minutes.
Step 4
Wash and peel all vegetables. Chop carrots and pumpkin into small cubes or grate. Chop the cabbage finely. Place the chopped vegetables in a pot of purified water and simmer over medium heat.
Step 5
While the vegetables are cooking, fry the meatballs. Roll the minced meat into balls about 4 cm in diameter. Fry in a lot of hot vegetable oil. Place the finished meatballs on a separate plate.
Step 6
At the end of the soup, add 4 tablespoons of tomato paste, some coriander and salt the soup. Place the meatballs in the soup before serving to keep them from swelling and crispy. You can add fresh herbs and cold-pressed vegetable oil to the soup.
