For a few months now, I’ve been having problems with my gallbladder. Initially it started with excruciating pain in my upper abdomen and based on the symptoms, I suspected I had stones; after an ultrasound, that suspicion was confirmed.

The pain usually occurred after eating, however, about two weeks ago, I had four days of unbearable pain, whether I ate anything or not. :(

It really scared me into thinking there was something very wrong! We got an appointment with a specialist, and after three days in the hospital, I was released. Don’t really want to get into details at the moment…something doesn’t look right about having food and ‘bad health’ on the same post. After all, this is supposed to be appetizing. However, in short, I’m much better (Alhamdulillah) thanks to Allah!

Anyway…the point is, I have to watch what I eat carefully!

So after a week of resting and feeling helpless and bored, I finally made it to the kitchen. I made a Turkish soup that mom makes all the time. And I’m sorry mom but I changed it around a bit to suit my current nutritional needs. I promise..I will make the original at a later time and post!

This soup is very yummy! No really…it is :D

The main changes I made were to not use any oil or fat…and there’s supposed to be some yogurt in it that I eliminated..but it still tasted great. Hope you enjoy it…

Meatballs ready to be baked

 

 

 

Green Lentil Soup with Pasta
Author: 
Recipe type: Soup
 
Ingredients
For the Soup:
  • 1 medium sized onion, finely chopped
  • ½ tablespoon red pepper paste (optional)
  • 1 tablespoon tomato paste
  • 2 cloves of garlic, crushed
  • 1 cup green lentils
  • 1 liter hot water
  • ½ cup risoni pasta (you could use vermicelli too but the original recipe calls for Eriste (type of Turkish homemade pasta))
  • 1½ liters of hot water
For meatballs:
  • 100 grams ground beef
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Instructions
  1. Preheat oven to 200 C (400 F) .
  2. In a small bowl, combine ground beef, salt and pepper and knead well. Make meat balls slightly smaller than chickpeas (about ½ an inch) and line on a greased oven tray. Bake for 15 minutes.
  3. In a medium sized pot, add 1 liter of hot water with 1 cup of green lentils. Bring to a boil and cook for 10 minutes. Remove from heat, drain the water and set aside. (The lentils are meant to be semi-cooked)
  4. In a medium sized pot, sauté onions for 1 minute on medium heat.
  5. Add the red pepper paste, tomato paste, and, garlic and sauté for a further 2 minutes.
  6. Add the water and bring to a boil.
  7. Add the pasta, lentils and meatballs. Bring to a boil then reduce heat and cook for a further 15 minutes. Add more water if needed, bring to a boil, then remove from heat and serve :)

 
 

 
 
 
 

Please follow and like us:

Related posts: