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Ингредиенты
- 2 Tbsp. extra virgin olive oil
- 1/2 x onion chopped
- 1 lb beef or possibly lamb stew meat trimmed of fat,
- Â Â and cut into 1/2" cubes
- 2 tsp sweet Hungarian paprika
- 8 x cilantro sprigs
- 12 x parsley sprigs
- 2 x celery stalks with leaves finely minced
- 3 x tomatoes peeled, seeded,
- Â Â and coarsely minced
- 1 x potato peeled, and
- Â Â cut into 1/4" dice
- 3 x carrots cut 1/4" dice
- 5 c. water
- 10 x Spanish saffron threads crushed
- 1 x zucchini cut 1/4" dice
- 1/4 c. lentils rinsed, liquid removed
- 1/4 c. crushed vermicelli
- 2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- Â Â Minced parsley or possibly cilantro leaves for garnish
Инструкции
- Tie cilantro and parsley sprigs with cotton string.
- Heat oil in large saucepan or possibly soup pot over medium-high heat and fry onion, meat and paprika, stirring occasionally, till onion softens, 4 to 5 min. Add in cilantro, parsley, celery, tomatoes, potato, carrots and water.
- Bring to boil over high heat. Add in saffron. Cover and reduce heat to medium-low. Simmer till meat is tender, 45 to 50 min.
- Add in zucchini, lentils and vermicelli. Continue cooking, covered, till lentils are tender, 20 to 25 min. Throw away cilantro and parsley. Season with salt and pepper.
- Ladle soup into individual bowls and sprinkle with minced parsley or possibly cilantro. Serve immediately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 421g | |
| Recipe makes 6 servings | |
| Calories 309 | |
| Calories from Fat 148 | 48% |
| Total Fat 16.48g | 21% |
| Saturated Fat 5.32g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 860mg | 36% |
| Potassium 719mg | 21% |
| Total Carbs 23.07g | 6% |
| Dietary Fiber 5.4g | 18% |
| Sugars 3.73g | 2% |
| Protein 17.53g | 28% |
