וַיָּזֶד יַעֲקֹב נָזִיד וַיָּבֹא עֵשָׂו מִן-הַשָּׂדֶה וְהוּא עָיֵף. ל וַיֹּאמֶר עֵשָׂו אֶל-יַעֲקֹב הַלְעִיטֵנִי נָא מִן-הָאָדֹם הָאָדֹם הַזֶּה כִּי עָיֵף אָנֹכִי
And Jacob cooked food; but Esau came from the field weary. 30 And Esau said unto Jacob, Give me red to eat, this red, for I am weary...
The recipe for the lentil soup for which the frivolous or self-confident Esau sold his birthright has been lost. When we were in Turkey, after a short but tough interrogation, someone in one of the restaurants revealed to us a terrible Turkish secret: it turns out that in tourist places they are fed with lentil soup prepared in kitchen factories, and, I'm afraid to say, from powder. I chose the Indian version: Masur Dal or Masurdal. This soup is being cooked now and fills the house with the aroma of boiled red lentils and spices. Lentil soup has always been a popular dish for the poor, so it is one of the most delicious and healthy dishes.
Products:
glass of red lentils
half bulb
3-4 garlic cloves
piece of fresh ginger root
a quarter teaspoon turmeric
a tablespoon of tomato paste
a quarter teaspoon of cumin or cumin
for decoration:
dry hot or not red pepper
mustard seeds
:וַיָּזֶד נָזִיד
Let's cook the brew and sip the stew:
We wash the lentils, pour boiling water over them and cook for 15 minutes. There should be 3 times more water than dry lentils. Then put the whole onion, garlic, ginger. Add seasonings, tomato paste and continue to cook, making sure that the soup does not boil away. When the lentils are boiled, after about half an hour, we take out the onion, ginger, put salt, sugar and lemon juice. Drizzle with butter, olive oil or melted butter. Pour oil into a frying pan and fry until crackling and a strong aroma of seasoning for decoration.
calculation for a serving of soup 1 cup 198 g without oil, sugar and salt 230 kcal
17.9 proteins
0.8 g fat
39.9 g carbs
73.3 mg Omega-3 fatty acids
37.6 mg calcium
6.6 mg iron
356 mg phosphorus
0.5 mg copper
15.8 IU of vitamin A (retinol or carotene)
0.3 mg vitamin B1 (thiamine)
0.4 mg vitamin B6 or pyridoxine
3.0 mg vitamin C or ascorbic acid
0.20 mg vitamin E or tocopherol
For a biblical mood, a song by Amir Lev, yesterday we were at his Barbie concert. He doesn't have good videos. It can be seen that he does not trust video art.
Cooking instructions
1 hour Print
1. Put the lentils on the fire - this amount will require a little more than 1 liter of water. If there is a vegetable broth - even better (vegetable! Hindus are mostly vegetarians). Once it boils, add 1 teaspoon of garam masala and salt. Crib How to cook vegetable broth
2. While the lentils are boiling, it's time to fry the soup - consider creating its soul, character. To do this, heat the ghee in a pan, add all the spices there - the remaining 2 tablespoons of garam masala, turmeric, chili (if you use Russian chili, you may need one more teaspoon; Asian is better, of course) and grated ginger. Slightly hold them in the pan, stirring vigorously.
3.
Finely chop the onion (I had 2 medium onions), garlic, grate the carrots (slightly larger than average). Add spices to skillet. Fry everything together. The mixture at some point may seem dry - in this case, you can safely add more melted butter.
Crib How to prepare garlic
4.
Peel a tomato (I had a bogatyr one; 2 pieces of a medium size will also do) - it's easier than it looks: make a few cuts at the base and at the tip and throw the poor fellow into boiling water. In a minute, the skin itself will try to escape - the main thing is not to overdo the tomato in boiling water - otherwise it will turn into porridge ahead of time. Cut the peeled tomato into cubes. This is the final chord for our frying.
Crib How to prepare tomatoes
5. Meanwhile, the lentils are ready to get enough of the amazing aromas and tastes of India. Feel free to add the contents of the pan to the soup. Now all the ingredients need to get married - give them time, don't rush things. Stirring occasionally, leave the dal on low heat for 10-15 minutes. In my personal opinion, such a dish is impossible to digest. After 5 minutes, opening the lid of the pot, you will fill the kitchen with the smells of the mysterious east. When there is no more strength to wait, turn off the heat and pour in the cream.
There is an Indian lentil soup called Masurdal. In modern stores, you can find this soup in dry form in packages of the Yelli trademark. And I want to tell you how you can cook chicken lentil soup using this soup, but not quite as intended.
Lentil soups are usually cooked from pork or beef. Delicious they are obtained from finished meat. But, if you cook such a soup using chicken breast, it will turn out to be less high-calorie, but no less tasty. Doubt? Then I will tell you now how to do it, and repeat or not, you decide for yourself.
In my family, this soup has taken root very well. Lately, I've been trying to eat less fatty foods, so chicken meat soup is the perfect option, and such tasty lentils will make it even tastier.
Let's start.
To begin with, we will wash the chicken breast under running water and send it to boil in a saucepan.
Not forgetting that from time to time it is necessary to remove the resulting foam so that the broth is transparent and the soup is delicious.
When chicken is cooked, it is much easier to remove the foam than when cooking pork or beef meat. This is another plus of this soup, because it is very easy to prepare. And most importantly, quickly, because the chicken is not cooked for a long time.
Let's get the vegetables ready.
Peel and cut potatoes.
For this soup, I cut it into cubes, about 2x3cm in size.
Pour potatoes with cold water and set aside, it will come in handy a little later.
In the meantime, we will deal with carrots and onions.
I cut the carrot into small strips. To do this, I first cut it into circles, and then a little obliquely into strips.
Now onions.
It goes into the soup in the form of a small cube. Onion is more of a condiment, so it should be finely chopped.
When the chicken boiled, and we removed all the foam, getting a clean broth, add salt and seasoning to it. I use 10 vegetable seasoning for soups, but you can add another seasoning, for example, universal or another seasoning that you are used to.
Now add onions and carrots to the broth.
We continue to cook our soup for 20 minutes.
Then it was the turn of the potatoes. Drain the water in which we soaked it and add it to the soup.
At the same stage, we add lentils. As I said, I use Masurdal lentil soup. This is a mixture of red lentils with spices. Here's what she looks like.
There are also sun-dried tomatoes and onions, and carrots, and other spices. The taste of the soup is very rich, not too spicy, so I add only 3-4 tablespoons so as not to overdo it.
Now mix our soup and cook it for another 15 minutes. After that, turn off the burner and cover with a lid.
After 5-10 minutes, when the soup is a little infused, we will take out the chicken breast from it.
If you have it on your bones, like mine, then it must be separated from the bones and crushed. I prefer not to cut the chicken meat, but just take it apart.
Now we send it back to the soup and mix.
Before serving in soup, I always add fresh or frozen herbs. Today it is dill. And you can season this soup with mayonnaise or sour cream, at your discretion.
This is such a light and tasty soup. Enjoy your meal!
Time for preparing: PT00H50M 50 min.
Approximate cost per serving: 50 rub.
Indian lentil soup "Masurdal" - now you can buy in the online store quickly and without extra overpayments. Today, Indian cuisine is rapidly gaining popularity, which provides a huge number of delicious recipes from familiar products. In turn, Yelli Masurdal lentil soup is one of the most popular dishes.
Its ingredients have been selected according to an ancient Indian recipe. Strict adherence to proportions, the use of quality products and spices allow you to enjoy the indescribable taste of the original dish. Vegans and vegetarians often buy this product for their table - the dish contains a range of useful components necessary for the body and helps to replenish energy reserves. Soup is also chosen by those wishing to diversify their menu.