Happy New Year to everyone! I hope you not on any diet because I have something rather good for you. This dish is my new discovery this winter. Already cooked a dozen times and we never get bored of it. It is packed with beautiful flavours of winter vegetables, fragrant coriander and some earth goods like lentils and nigella seeds. You can easily adjust it to your palette without loosing the character of the dish. I hope you will try it and let me know what you think!
I always make more and have it for 2-3 dinners or I freeze it.
1/2 or 1 teaspoon coriander seeds
pinch of chilli flakes
1 teaspoon turmeric
150 gr challots
200 g carrots
150 gr parsnip
200 g celleriac
100 g cellery
300 g potato
300 g minced meat ( pork or beef or mixed)
1 l of beef bullion
100 g lentils
100 ml double cream
1 tablespoon of nigella seeds
2 tablespoon of fresh coriander leaves
- First prepare the meat balls. Season the meat with salt and pepper. Roll the mixture into about 18 equal-sized balls (size of a walnut). Sprinkle meatballs with a bit of flour. Heat the oil in a large frying pan over a medium-high heat. Fry the meatballs in batches for 3-4 minutes until golden-brown all. Remove from the pan and set aside.
- Wash, clean and cut all of the vegetable in 1 cm x 1 cm cubes. Heat 2 spoons of olive oil the frying pan (or you can use the same pan you fried your meatballs on). Fry vegetables on medium heat for about 10 min , constantly stirring. Season vegetables with salt, pepper, coriander and chilli.
- Place meatballs and vegetables and lentils in big pan and cover with bullion. When the soup is almost boiling reduce the heat and cook for another 10 minutes, then add cream and mix thoroughly.
- Place soup in the plates and sprinkle with nigella seeds and coriander leaves.