A pot of Ashe-Reshteh bubbling away, with rich green herbs, tender beans, and long noodles weaving through the thick broth is one of my favourite things to embrace over the colder months here in the UK.

What is Ashe-Reshteh (Persian Noodle Soup)?

Ashe-Reshteh is a wonderful Persian soup loaded with herbs, legumes, and reshteh (Persian noodles), topped with tangy kashk (fermented whey) and crispy onions.

It’s a celebration of flavour and tradition, often served during Nowruz (Persian New Year) or on chilly evenings when comfort is needed most.

If you’re new to Persian cooking, don’t be intimidated as this recipe is straightforward and incredibly rewarding. Ready to warm up with a bowl of heritage and flavour? Let’s get cooking!

The Symbolism of Ashe-Reshteh

Ashe-Reshteh is more than just a soup for me, it’s a symbol of warmth, nourishment, and community in Persian culture.Traditionally served during Nowruz, it represents renewal and the intertwining paths of life, symbolised by the long noodles.

With every bowl of delicious Ashe-Reshteh, you’re not just enjoying a meal but partaking in a rich cultural tradition.

I love to share the cultural or even historical significance of meals with my children especially if they are something that brings me closer to our heritage as a family.

We are a wonderful melting pot of all different cultures in our household and cooking these meals is such a fantastic way to embrace that together.

The Secret to Perfect Kashk

Kashk, also known as Jammed in the Arab world, is a tangy fermented whey, is pretty essential to capturing the authentic taste of Ashe-Reshteh. It adds a creamy richness and a slightly sour flavour that balances the earthiness of the herbs and legumes.

If you can’t find it, Greek yoghurt or sour cream can work as substitutes, but nothing quite matches the traditional taste of kashk and I promise you’ll adore it once you try it! Arabs use

If you’re really up for making Ashe-Reshteh with Kashk then you can make your own at home. I’ve found loads of recipes on YouTube (I have yet to try them!) that’ll help you to be able to create the perfect Kashk right at home.

A very basic recipe for Kashk is:

Mix up equal parts of yoghurt and water then simmer until the liquid has completely evaporated and you’re left with a loose pulp.

Then, dry the pulp and blend it with a little water and salt. It will sort of resemble a thin, creamy peanut butter and be a pale golden brown.

You’ll then need to place the mixture in a cheesecloth and give it a really good squeezing until all the remaining liquid comes out. You can discard the liquid and store the dry parts in individual containers ready to make Ashe-Reshteh and other things in the future!

If you want a really authentic tasting Kashk then choose a slightly sour yoghurt with absolutely no sweeteners added to it! I promise this will make the Ashe-Reshteh taste even better!

The Ingredients for Ashe-Reshteh

As you probably already know, I try to keep all my recipes as authentic as possible whilst being totally plausible for busy mums like me and that is the same with my Ashe-Reshteh!

I test out all my recipes in our household to make sure they taste great but they’re also simple and don’t involve hunting down super obscure ingredients you’ll never use again!

Reshteh (Persian Noodles): These noodles are the backbone of the dish, providing texture and helping to thicken the broth. You can usually find them in the world food aisle of big supermarkets or order them online.

Legumes: A combination of lentils, chickpeas, and red kidney beans offer a little protein and a delicious texture.

Fresh Herbs: A vibrant mix of parsley, coriander, and spinach gives the soup its signature green colour and depth of flavour.

Kashk: This fermented whey brings a creamy, tangy element that ties everything together so perfectly.

Garlic and Onions: Sautéed until golden, these aromatics create a rich flavour base that is ideal for beating the winter blues.

Spices: Turmeric and black pepper add warmth and depth to the soup and I just love them in winter, especially on those grey UK days!

Step by Step:

1. Rinse the tinned chickpeas and red kidney beans separately under cold water.
2. Heat some oil in a large pot over medium heat. Throw in the chopped onions, salt and turmeric; cook until they’re golden. Remove some from the pot and set aside to use later as garnish. Add 1 teaspoon of minced garlic and black pepper, and cook for another 2 minutes until it all smells amazing.
3. Add the soaked and drained lentils, pour in water or broth and bring it to a boil. Turn down the heat and let it simmer for about 30 minutes.
4. Then mix in the rest of the cooked legumes to the pot and stir in the chopped parsley, coriander, and spinach. Let it simmer for another 15 minutes. Add the reshteh noodles, stirring every now and then so they don’t stick. Cook for about 10 minutes until they’re tender.
5. Mix in half of the kashk, saving the rest to drizzle on top later. Let it simmer for another 5 minutes.
6. Serve hot, topped with the remaining kashk, caramelised onions, and mint!

To prepare the Garnish

1. Fried Garlic – Fry off 2 tablespoons of minced garlic in 2 tablespoons of olive oil until golden.
2. Fried Onion – use the onion fried/caramelised earlier.
3. Mint Dressing– 2 teaspoons of dried mint fried in 2 tablespoons of olive oil for 3 minutes or until it starts to sizzle.
4. Kashk – If the Kashk for garnishing is too thick and solidified, then mix in a tablespoon of hot water at a time until you reach a thick salad dressing consistency.

Frequently Asked Questions

1. What can I use instead of Kashk?

If you can’t find kashk, you can substitute it with Greek yoghurt or sour cream. While it won’t be exactly the same, it will still add a creamy and slightly tangy flavour to the soup.

2. What if I can’t find Persian noodles?

No worries! You can substitute Persian reshteh with linguine or fettuccine broken into smaller pieces. Just keep in mind the texture will be slightly different, but the soup will still taste delicious.

3. How do I store leftovers?

Ashe-Reshteh keeps well in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water if needed to loosen the consistency. It can also be frozen for up to 3 months so just leave out the kashk and add it fresh when serving!

A steaming bowl of Ashe-Reshteh garnished with crispy onions, a swirl of kashk, and a sprinkle of dried mint, ready to be enjoyed with warm bread. What better way to banish the winter blues?

Ashe-Reshteh is a soul warming experience that brings a taste of Persian tradition to your kitchen. Whether you’re making it for a festive occasion or simply to cosy up on a cold day, it’s sure to delight and satisfy.

If you give this recipe a try, be sure to share your experience in the comments below or tag me on social media! I’d love to see how it turned out for you. Happy cooking!

Love, Nelly

More Persian Flavours

• Torshi Shoor, the Perfect Persian Pickled Vegetables
• Joojeh Kabab (Persian Saffron Chicken Kabob)
• Persian Lamb Shank (Mahiche)
• Borani Esfenaj – Persian Spinach Yogurt Dip
• Adasi – Persian Lentil Soup

The post Delicious Ashe-Reshteh (Persian Noodle Soup) appeared first on PEANUTSWIRLS.

Origins of Lebeniye Soup

Lebeniye Soup is a popular dish from the Southeast region of Türkiye and I simply adore it for the way it perfectly balances being a warming comfort meal as well as a refreshing pick me up. Turkey is renowned for having a tonne of different yoghurt-based soups and once you try one it’s so easy to see why! Lebeniye soup is my absolute go-to when I want something delicious yet simple to fill my children’s tummies!

Gaziantep, Diyarbakir or Mardin all claim ownership of Lebeniye soup but honestly, I am not sure which area is the true birthplace of it! All I know is my kitchen feels weird if I haven’t got it in my weekly rotation! Plus this was and still is a must have winter soup that my Persian grandmother made for my Turkish grandfather and still makes for us today.

My Top Tips for a Truly Delicious Lebeniye Soup

The best thing about Lebeniye soup and any yoghurt soup is how gloriously easy they are. It is one of those recipes where you can totally go onto autopilot mode which for us mums is the dream!

However, my biggest tip for a perfect Lebeniye soup is to not let the yoghurt curdle. It is really the only thing that can go wrong with any yoghurt-based soup so to avoid it you should never tip the yoghurt mixture into the hot water!

Instead, you should carefully transfer a ladle of the hot soup mixture into the yoghurt mixture. Then you can stir it until you get the perfect smooth texture signalling the ideal time to mix the yoghurt into the rest of the hot water.

The slightly slower adjustment period of the yoghurt and the hot water is the only way to avoid the curse of the curdled Lebeniye soup!

The Best Ingredients for a Perfect Lebeniye Soup

Of course, the fresher the ingredients, the better so if you’re lucky enough to be able to grow your own veggies then throw them into the pot for the best soup!

Plain Yoghurt: You’ll want to choose a plain or strained yoghurt for a soup with a much richer flavour. Obviously, don’t do anything too wild here and add the last Muller corner because it definitely matters! I use my homemade yoghurt and here is the recipe if you want to try making your own!

Chickpeas: Dried or canned ones work equally well so if you want to avoid the time spent soaking your chickpeas then by all means use the canned ones.

Egg: If you know anybody with chickens who lays those eggs with the gloriously golden yolk then definitely see if you can borrow one! Supermarket options work well but the fresh ones are truly delightful.

Starchy Rice: You want to find starchy rice either medium or short-grained grained so it soaks up the flavours of the soup. The rice in the soup is one of the parts of the soup that make it so comforting, especially in this terrible British weather.

Ingredients

For the Koftas:

• 1 medium onion, finely grated
• 300g ground beef or lamb
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp allspice or baharat (optional, for a deeper flavour)
• 1/2 tsp turmeric powder
• 2 tbsp plain flour (for rolling the meatballs before frying)

For the Soup:

• 3 tbsp olive oil or vegetable oil (for frying the koftas)
• 1/2 cup medium or short-grain rice (starchier varieties preferred)
• 6-8 cups hot boiling water or broth for flavour (adjust liquid for desired consistency)
• 1 tsp salt
• 2 cups plain yoghurt (Greek or strained for richness)
• 3 tbsp plain all-purpose flour
• 1 egg
• 1/2 cup dried chickpeas, cooked (or 1 can, drained and rinsed)

For the Mint Butter Sauce:

• 2 tbsp butter
• 1 tbsp dried mint
• 1/2 tsp pul biber (Aleppo pepper or red pepper flakes

How to Make Lebeniye Soup

1. In a bowl, combine the grated onion, ground beef or lamb, salt, black pepper, turmeric, and allspice or baharat (if using). Mix well with your hands until smooth and evenly combined.
2. Shape the mixture into small, bite-sized meatballs, then roll each one in the plain flour to coat lightly—this helps them hold their shape and prevents sticking while frying.
3. Heat the oil in a frying pan over medium heat. Fry the meatballs until browned on all sides (they don’t need to be fully cooked as they’ll finish cooking in the soup). Remove and set aside.
4. In a large pot, add the rice and water with 1 tsp of salt. Cook over medium heat until the rice is tender (about 12–15 minutes).
5. In a mixing bowl, whisk together the yoghurt, flour, and egg until smooth. Slowly temper the yoghurt mixture by adding a ladle of the hot soup liquid while whisking constantly. This prevents the yoghurt from curdling when added to the soup.
6. Gradually pour the tempered yoghurt mixture into the pot with the rice, stirring continuously to ensure a smooth consistency.
7. Add the cooked meatballs and chickpeas to the pot. Simmer the soup on low heat for 10–15 minutes, stirring occasionally. Adjust the thickness by adding more hot water if needed.
8. In a small pan, melt the butter over low heat. Add the dried mint and pul biber, stirring until fragrant (avoid browning the butter). Remove from heat.
9. Ladle the soup into bowls and drizzle the mint butter sauce on top of each serving. Serve hot with crusty bread or pita for a comforting and delicious meal.

What Goes Well With Lebeniye Soup?

Honestly, one of my absolute favourite things to serve up with Lebeniye soup is my homemade sourdough bread or Persian Barbari! One of my freshly baked rolls still warm from the oven is the best accompaniment to this warming soup.

Of course, pickled veggies are another popular guest at my table as well as anything that could be swiped around the sides of a bowl so you don’t leave a single bit of this soup! With toddlers at home that can include something as mundane as toast or as wild as bananas.

Frequently Asked Questions

1. Can I use shop-bought meatballs instead of making my own?

Yes, you can use shop-bought meatballs to save time, but homemade koftas have a more authentic flavour and texture. If using pre-made meatballs, make sure they’re small enough to fit well in the soup and adjust the seasoning if needed.

2. How do I stop the yoghurt from curdling in the soup?

The key is to temper the yoghurt by slowly adding a ladle of hot soup liquid while whisking constantly. This brings the temperature up gradually, preventing curdling. Also, make sure to simmer the soup on low heat—high heat can cause the yoghurt to separate.

3. Can I make this soup ahead of time?

Absolutely! The flavours develop beautifully over time. Store the soup in an airtight container in the fridge for up to 3 days. If it thickens too much upon reheating, just add a splash of water or stock to bring it back to the desired consistency.

As per usual, if you do make my beloved Lebeniye soup at home then please tag me in your photos on social media! I love seeing you try out my recipes and it fills my heart with so much joy to know some of my favourite meals are being shared amongst other lovely families.

Of course, the best place to reach me is right here in the comments section so feel free to let me know all about your successes and how you found the recipes to follow too!

Love, Nelly

Some More of my Favourite Recipes

• Classic Nachos with Homemade Cheese Sauce
• Tameya: Authentic Egyptian Falafel
• Zereshk Polo Morgh – Persian Barberry Rice with Chicken
• Torshi Shoor, the Perfect Persian Pickled Vegetables
• Sourdough Persian Barbari

The post Lebeniye Soup – The Best Turkish Meatball and Yoghurt Soup appeared first on PEANUTSWIRLS.

An Authentic Mercimek Çorbası

History of Turkish Lentil Soup

Lentil soup has been enjoyed in Turkey for centuries, and is a staple dish in Turkish cuisine. Lentils are a widely used ingredient in Turkish cooking, and are often paired with vegetables, herbs, and spices to create flavorful and nourishing dishes. Turkish Lentil Soup, or Mercimek Çorbası, is a simple and delicious soup that is made with red lentils, vegetables, and spices. It is often served with fresh lemon juice and chopped parsley, and is enjoyed as a hearty and warming meal.

Ramadan & Turkish Lentil Soup

Turkish Lentil Soup, or Mercimek Çorbası, has a deep connection to Ramadan, the holy month of fasting observed by Muslims worldwide. During Ramadan, Muslims fast from dawn to sunset, refraining from food and drink during daylight hours. When the sun sets, it is traditional to break the fast with a meal called Iftar.

Lentil soup is a popular dish to serve during Iftar, as it is filling, nutritious, and easy to digest after a long day of fasting. Turkish Lentil Soup is a perfect choice for Iftar, as it is made with red lentils, which are high in protein and fiber, and is flavored with a blend of warming spices that are both satisfying and nourishing.

In addition to being a delicious and comforting dish, Turkish Lentil Soup is also a symbol of generosity and community during Ramadan. It is customary for families and communities to share Iftar meals with one another, and to offer food to those who are less fortunate. Many mosques and community centers also host Iftar meals for members of the community, providing a warm and welcoming space for people to gather and break their fast together.

Deliciously warm and satisfying

Popular Ramadan Soups

There are many different types of soup that are popular during Ramadan, but some of the most common include:

1. Lentil soup – This is one of the most popular soups served during Ramadan. It is made with lentils, onions, garlic, and a variety of spices, and is often garnished with fresh herbs. Arabs make their lentil soup a little different to Turks.
2. Harira – This is a traditional Moroccan soup that is made with lamb, chickpeas, lentils, and a variety of spices. It is often served with dates or sweet pastries.
3. Chicken soup – This is a simple but satisfying soup that is made with chicken, vegetables, and a variety of herbs and spices.
4. Tomato soup – This is a simple but flavorful soup that is made with tomatoes, onions, garlic, and a variety of herbs and spices. You can try my Caramelised Red Onion and Cherry Tomato Orzo Soup (Birds Tongue Soup) with an interesting twist.

These soups are all nutritious, filling, and easy to digest, which makes them ideal for breaking the fast during Ramadan. They are also often served with dates, which are a traditional food eaten during Ramadan to break the fast.

Ingredients for Turkish Lentil Soup Recipe

The ingredients for Turkish Lentil Soup are simple and easy to find. They include red lentils, onions, garlic, potatoes, carrots, tomato paste, red pepper paste (optional), aleppo pepper, cumin, water or meat or vegetable broth, salt, pepper, olive oil, fresh lemon wedges, and chopped parsley.

The Star of the show…

Red lentils are the main ingredient in this soup, and are known for their delicate flavor and smooth texture. They are also high in protein, fiber, and iron, making them a nutritious addition to any meal. Onions and garlic are used to add flavor and depth to the soup, while potatoes and carrots provide a hearty and filling base.

Tomato paste and red pepper paste (if using) add a rich and tangy flavor, while paprika and cumin add warmth and spice. Water or vegetable broth are used to create the broth for the soup, and salt and pepper are used to season it to taste. Olive oil is used to sauté the vegetables and create a rich and silky texture, while fresh lemon wedges and chopped parsley are used to add a bright and fresh finish to the soup.

Preparation for the Red Lentil Soup

The preparation of Turkish Lentil Soup is straightforward and easy to follow.

The steps

• To make the soup, start by rinsing and draining one and half cup of red lentils.
• Then, chop two large onion and six garlic cloves, and peel and chop two medium-sized carrots.
• Heat a quarter cup of olive oil in a large pot over medium-high heat, and sauté the onions and garlic for about two to three minutes, until the onions are translucent.
• Add the chopped carrots, and continue to sauté for another five minutes, until they start to soften.
• Add one tablespoon of tomato paste, one tablespoon of red pepper paste (optional), aleppo pepper, cumin, turmeric salt and pepper to the pot, and stir to combine.
• Then, add the rinsed and drained red lentils to the pot, and stir to combine with the other ingredients.
• Add six cups of water or broth to the pot, and bring the mixture to a boil.
• Reduce the heat to medium-low, cover the pot, and simmer for about 20-25 minutes, or until the lentils and vegetables are fully cooked and tender.
• Optional – Using an immersion blender or a regular blender, puree the soup until it is smooth and creamy. (Be careful when blending hot liquids, and do it in batches if using a regular blender).
• Season the soup more if necessary, add the lemon juice and give it a final stir.
• Serve the soup hot, with more fresh lemon juice and some chopped parsley.

Authentic Turkish Lentil Soup – Mercimek Çorbası FAQ

If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all 

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly 

Recipes You Must Try

• Authentic Moroccan Harira Soup
• Adasi – Persian Lentil Soup
• Caramelised Red Onion and Cherry Tomato Orzo Soup (Birds Tongue Soup)
• One Pot Sun-dried Tomato Chicken and Orzo
• Zereshk Polo Morgh – Persian Barberry Rice with Chicken
• 4 Ingredient Tahini Pistachio Date Bars
• Hummus Loaded With Shirazi Salad
• Tavuk Döner Kebab and Chips
• Date Baklava Cheesecake
• Classic Turkish Walnut Baklava
• Bamya – Okra Stew
• Aloo Mosama – Persian Dried Fruit Stew with Turkey

The post Authentic Turkish Lentil Soup – Mercimek Çorbası appeared first on PEANUTSWIRLS.

A Taste of delicious flavours

A Hearty and Nutritious Comfort Food

– Lentils are the star of the show in Adasi

Lentils are a great source of plant-based protein and fiber, making them a healthy addition to any diet. They’re also rich in iron, folate, and other essential nutrients, making them an excellent choice for vegetarians and vegans. Lentils are also easy to digest and are a low-glycemic-index food, which means they won’t spike your blood sugar levels like some other foods can.

One of the best things about this Persian Lentil Soup is that it’s easy to make. All you need is some lentils, onions, tomatoes, and a few herbs and spices. The lentils are cooked until they’re tender, and then the rest of the ingredients are added. The soup is then simmered until all the flavors have melded together into a delicious and satisfying meal.

– All the best flavours in this Persian Lentil Soup

The herbs and spices used in Adasi Persian Lentil Soup are what give it its distinct and delicious flavor. Some of the most commonly used herbs and spices include turmeric, cumin, cinnamon, coriander and parsley. These spices not only add flavour but also have numerous health benefits. Turmeric is a powerful anti-inflammatory and antioxidant, while cumin is known for its ability to aid digestion. Coriander is rich in vitamin C and is believed to have antimicrobial properties, while dried mint is known to help with respiratory problems.

How to serve Adasi!

Adasi, Persian Lentil Soup is not only delicious and nutritious, but it’s also a versatile soup. You can serve it as a main course with some crusty bread on the side, or as a side dish with a salad or some roasted vegetables. You can also customize the soup to your liking by adding your favorite vegetables or herbs. Some popular additions include carrots, celery, potatoes, and parsley.

In conclusion, Adasi Persian Lentil Soup is a delicious and nutritious soup that’s easy to make and perfect for any time of the year. Lentils are the star of the show, providing plant-based protein and fiber, while the herbs and spices add flavor and numerous health benefits. Whether you’re a vegetarian, vegan, or just looking for a comforting and satisfying meal, Adasi Persian Lentil Soup is sure to hit the spot. So why not try making a batch today? Your taste buds and your body will thank you!

Deliciously warm and satisfying

What you need to make this Persian Soup

• Brown Lentils
• Onions
• Lemon
• Olive oil
• Potato
• Tomato Paste
• Salt
• Cumin
• Turmeric
• Coriander and Parsley
• Aleppo pepper

How I like to make mine

Adasi played a significant role in my childhood. It was the comforting, plant based, high protein and Iron meal that my mum made when we were young. Usually made in the colder months, this Persian recipe is a favourite in most households.

I like to make this classic Persian recipe by:

1. Soaking my lentils in hot water for 30 minutes. Then rinse and it’s ready to use.
2. I saute a lot of onions chopped finely in olive oil until golden and translucent.
3. I then add my spices, tomato paste and lentils, along with lamb, chicken, vegetable broth or water and allot to cook for 30 minutes on medium heat until the lentils are semi cooked.
4. Peel and cube one large potato and add this to the pot with lemon juice and continue to cook until the lentils and the potatoes are fully cooked.
5. Serve and garnish with fresh coriander and parsley, more lemon, yoghurt and warm, freshly baked bread.

Frequently Asked Questions

If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly

Recipes You Must Try

• Persian Ramadan Lamb and Lentil Shami Kofta
• Zereshk Polo Morgh – Persian Barberry Rice with Chicken
• Persian Saffron Rice With Tahdig
• Mums Delicious Persian Pepper Chicken
• Persian Dill and Fava Bean Stew
• Tahchin – Persian Saffron Rice with Chicken

The post Adasi – Persian Lentil Soup appeared first on PEANUTSWIRLS.

A Taste of delicious flavours

A Classic Moroccan Soup

Morocco is known for its vibrant cuisine that features bold flavours and spices.

Harira soup is a thick and flavorful soup that is made with lentils, chickpeas, tomatoes, and a blend of spices such as ginger, cumin, paprika, turmeric, and cinnamon. It also contains a variety of vegetables such as onions, celery, and carrots, which add to its nutritional value. The soup is usually served with a drizzle of olive oil and a sprinkling of fresh herbs like cilantro and parsley.

The dish has a long history in Moroccan culture, dating back to the 13th century. It is believed to have originated in the city of Fes, where it was often served in the city’s mosques to break the fast during Ramadan. Over time, Harira soup became a beloved dish across the country and is now a symbol of Moroccan cuisine.

Aside from its delicious taste, Harira soup is also incredibly nutritious. Lentils and chickpeas are both high in protein and fiber, which makes them a great source of sustained energy. The vegetables in the soup are also packed with vitamins and minerals, making it a well-rounded and wholesome meal.

Making Harira soup at home is surprisingly easy and requires only a few ingredients. The recipe can also be adapted to suit individual preferences, with the option to add meat or keep it vegetarian. It’s also a great option for meal prep, as it can be stored in the fridge or freezer for a quick and easy meal.

Substitutions for Harira Soup

The Spices – cinnamon, turmeric, and ginger are a match made in heaven in my opinion. They are also the classic spices used traditionally.

The Broth – Feel free to use vegetable broth or chicken. I used lamb bone broth here as I always batch cook this and save it in the freezer for soups.

The Legumes – in an authentic moroccan Harira soup, lentils and chickpeas are used. I highly recommend soaking and pre-cooking your own chickpeas. However, if stretched for time, good quality canned chickpeas will certainly speed up the process.

The meat – cubed lamb is the ideal choice for this soup. However, if you don’t like lamb feel free to substitute this for another option.

Deliciously warm and satisfying

Ingredients

• Dry lentils, rinsed and drained
• Cooked chickpeas
• Large onions, chopped
• Celery stalks, chopped
• Chopped tomatoes
• Vermeceli noodles
• Fresh coriander
• Fresh parsley
• Ground ginger
• Ground cumin
• Turmeric
• Cinnamon
• Meat or vegetable broth
• Salt and pepper, to taste
• Olive oil
• Tomato Puree
• Lemon juice
• Lemon wedges and fresh parsley for garnish

Step by Step Instructions

1. Heat olive oil in a large pot over medium-high heat. Add the chopped onions and cubed lamb and sauté until fully browned.
2. Add the celery and sauté for 5-7 minutes until softened.
3. Add ground ginger, ground cumin, turmeric, and cinnamon to the pot. Cook, stirring constantly, for 1-2 minutes until fragrant.
4. Stir in high quality canned tomatoes, tomato puree, lentils, chickpeas, and meat or vegetable broth. Bring the soup to a boil, then reduce the heat to medium-low and simmer for an 2 hours, stirring occasionally.
5. Add the verbecceli noodles and continue to cook the soup for another 10-15 minutes until the lentils are tender, the vermicelli is cooked and the soup has thickened slightly.
6. Stir in the lemon juice and chopped fresh herbs. Season with salt and black pepper to taste.
7. Ladle the soup into bowls and garnish with fresh parsley and lemon wedges. Serve hot with crusty bread.

Enjoy the delicious and comforting taste of authentic Moroccan Harira soup!

Frequently Asked Questions

If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly

Recipes You Must Try

• Persian Saffron Rice With Tahdig
• Homemade Italian Pizza Dough
• Simple Homemade Oxtail Soup
• Chicken and Vegetable One Pot Orzo Soup
• Caramelised Red Onion and Cherry Tomato Orzo Soup (Birds Tongue Soup)
• Crispy Honey Ginger Garlic Salmon Bowl

The post Authentic Moroccan Harira Soup appeared first on PEANUTSWIRLS.

The soup is so easy, straightforward to make and requires very little work from our side, making it an ideal dish to serve for dinner… and once you take a taste of the oxtail, you’ll want to make it monthly ritual, at the very least!

A Taste of delicious flavours

Oxtail Soup at its simplest

This type of meat requires a few hours to cook to acquire its delicious taste since it is quite bony and fatty, making it a perfect chunk of meat to enjoy in different types of food.

Oxtail is skinned and cut into smaller sections, where each section has a tailbone with some juicy marrow in the center surrounded by a bony part of meat. This is what makes this type of meat perfect for stocks and soups and very common in Korean and African cuisine. I kept this recipe as simple as possible for my husband and I to enjoy the flavour of the meat itself and when I researched, I found that Koreans make Oxtail Soup similar to mine.

Oxtail is actually quite fatty, which I personally love, but feel free to chop of the fat before boiling! If you are anything like me and my husband, with different preferences, you can cook the oxtail with the fat and once served, the fat can come off easily. Two in one, perfect right!?

What to serve with Simple Homemade Oxtail Soup

Oxtail soup fills you with such warmth, exactly what you need this time of year! And what goes perfect with Simple Homemade Oxtail Soup is some boiled rice, making it a filling dish, with a combination of explosive flavours for you and your family to enjoy. The different colours that make up the Oxtail Soup serve even better on your dining table.

In addition to rice, you can also make some fresh homemade salad to go with your Oxtail Soup with a side of fresh bread to dip in the broth.

Oxtail Soup is already rich in flavour but side dishes also contribute unique flavours making your meal that little bit better

How Koreans Make Oxtail Soup!

Korean often Homemade Oxtail Soup, also known as “kkori gomtang,” is a hearty and flavourful dish made by simmering oxtails in a rich broth for hours until the meat is tender and the flavours have fully developed. To make the broth, bones are first boiled in water with onions, garlic, ginger, and green onions to extract all the flavor and nutrients. Then, soy sauce, rice wine, and sometimes dried kelp are added for extra depth of flavor.

Finally, the cooked oxtails are added to the broth and simmered until they are tender and the broth is rich and savory. This dish is typically served with a bowl of steamed rice and a side of kimchi to balance the richness of the broth. Just like that Koreans enjoy a comforting bowl of Simple Homemade Oxtail Soup on a cold day for a warming, satisfying and delicious meal.

Deliciously warm and satisfying

Ingredients

• Oxtail
• Lemon
• Salt
• Pepper
• Bay Leaves
• Garlic
• Onion
• Spring Onion

Step by Step

Starting with your onions, peel and chop them into large chunks. Peel the garlic, leaving them as whole cloves and put aside.

Salt the oxtail meat generously and add it to a pot, squeeze the large lemon and pour water on top of the meat. Keeping the lemon inside the pot, boil for about 30 minutes.

The water that has boiled with the lemon and salt cleanses your meat. Pour this water out along with the lemon slices and give the meat a good rinse.

After washing all the water out of the pot, add fresh water back in with the meat, garlic cloves and onion chunks. Add a generous amount of salt, pepper and bay leaves.

Put to boil for 3 hours on medium heat.

After the oxtail has boiled, take the meat out and put in a large serving bowl.

Strain the juice from the pot, taking out the garlic cloves and onion chunks from the broth. Add the drained broth on top of the oxtail in the serving bowl.

Remember to squeeze the garlic and onions to keep the extra puree that comes out and add it to your serving bowl.

Chop the spring onions and add to the serving bowl.

Boil some rice on the side, serve and enjoy

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

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The post Simple Homemade Oxtail Soup appeared first on PEANUTSWIRLS.

If you’re looking for a satisfying, healthy, and colorful mix of vegetables and spices, together with your dose of lentils, then you should definitely try this Dal Tadka dish to warm you up this winter. I’ve tasted dal made from my Pakistani and Bengali friends, each of which make it in such unique and tasty ways. What I like to do, is capture the best of every dal I’ve tasted to put the best version together with an added twist of my own.

Personally, we love our dal to be super thick and creamy, without the use of cream, to get that added texture in your plate and to warm the soul. Also, serving it topped with fresh coriander and a side of garlic naan bread is my absolute favorite!

Sensational Dangerously Good Dal Recipe!

Creamy, dreamy bowl of goodness. Thats all I can say about this one

There are some recipes which are really really delicious but not really good for our health, in the long run; so no don’t get me wrong this is not one of those recipes, this is healthy, you can’t get enough of it. So thats it I have called it dangerously good.

The Ghee that goes into the Tadka which then goes into the dal, with the garlic coriander butter, preferably freshly baked naan on the side, makes it truly sensational.

So I hope you try my Sensational, dangerously good dal recipe with no limits and definitely no judgment.

Follow your heart (and your taste buds) and choose Dal Tadka!

The Secret to Lentils and Dal Tadka

I know most of us have a soft spot for fast food, but that satisfaction we get only lasts for a short time, while healthier options, like lentils, satisfy you for so much longer, and actually carry benefits that you’ll reap over time.

Lentils are a secret superfood, they might be tiny but don’t let their size fool you. They’re crammed with protein, essential nutrients, and vitamins.

Tomatoes, fresh coriander, chili, garlic, and onions are a great source of vitamin C and are loaded with antioxidants which, let’s face it, we all could do with as many of those in our bodies as possible!

The aromatic mixture of ginger, turmeric, cumin seeds, and coriander seeds are all highly beneficial.

So, don’t look any further, take care of your body and satisfy your hunger by choosing to make Dal Tadka for you and your family, and make an occasion out of it! Enjoy it and thank me later .

Spiced Lentils!

What is Dal Tadka?

Dal, known as Dahl or Daal, is a Hindi word that means “to split.” It’s a collective term for pulses: lentils, peas, chickpeas, kidney beans, etc. It’s also used to describe the stew-like dishes that feature the pulses.

While Tadka or Tarka refers to the Indian cooking technique in which whole or broken spices are roasted in ghee or oil in order to release their essential oils, thus making their flavor more aromatic.

How to Best Use Whole Spices

There are two ways you can go about your spices when it comes to making dal.

If you want to go all out for your dinner guests or simply, have a bit more time, I highly recommend pouring your whole spices, before use, into a heated pan. Once the spices are heated, grind them down into powder before adding the oil. They are now ready for your Tadka mixture. This elevates and accentuates the flavors and gives that added kick you’ve been looking for. You’ll be able to taste each flavor as it rolls on your tongue!

Of course, if you are the type of person who doesn’t like to add that extra punch of spiciness of wholegrain spices, I still recommend you use the fresh grains instead and grind them into powder so you don’t miss out on the aroma before adding them to your dal tadka recipe.

Tips for the Best Dal Tadka Recipe

Use an oil that can stand high temperatures or simply use ghee, since the spices need to be cooked at high temperature in order to properly release their essential oils.

Undoubtedly, you need a pan that is relatively deep to make Tadka, in order to prevent your food from running over out of the pan when it boils.

Rinse the lentils under cold running water to get rid of all the debris.

A lentil Dal recipe doesn’t always have tomatoes but whenever tomatoes are added, this gives it more depth of flavour, a bit of tart, rather than sweetness.

Keep in mind that you may have to adjust the cooking time depending on the type of lentils used!

This recipe is very healthy, made up of lentils, fresh herbs, and spices. Be careful though, its taste is so moreish and addictive, you’ll end up consuming much more garlic butter naan, so if you’re watching what you eat, portion beforehand.

Frequently Asked Questions

Ingredients

For the Dal you’ll need:

• Turmeric
• Garam masala
• Sea salt
• Coriander seeds
• Cumin seeds
• Ghee
• Ginger
• Red lentils
• onion
• Tomatoes
• Sugar
• Water

To serve

• Fresh coriander
• Lemon

Follow these steps to prepare Dal Tadka

First, in a pot, toss the finely chopped onions in 2 tbsp. of ghee and stir-fry for 2-3 minutes until translucent.

Now, add the spices, turmeric, garam masala, sea salt, 1 tsp coriander seeds, 1 tsp cumin seeds and 3 pieces of 1″ ginger cubes. Stir together and cook for 1-2 minutes.

Finally, add washed red lentils with 8 cups of water. Stir well and simmer at medium-high temperature for 45 mins to 1 hour. Stir from time to time to avoid burning.

Note: Add your chopped tomatoes and 1tbsp of sugar to get the tanginess of the tomatoes.

Meanwhile, in a separate pan, melt the rest of the ghee and add 1 finger sized ginger chopped finely, 1 large red chilli chopped and garlic. Add the remaining spices, 1 tsp of cumin seeds and 1 tsp coriander seeds. Fry altogether until aromatic.

Once your dal is cooked, add your spices mix on top of the dal to cook together.

Last but not least, garnish with chopped fresh coriander, serve with pita bread. Don’t forget to add lemon juice and enjoy!

Hope you’ll like this recipe and add it into your upcoming meal plans!

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Other Vegan recipes to try

• Roasted Vegetables Couscous Salad
• Persian Dill and Fava Bean Stew
• Roasted aubergine, Corn, Avocado Pesto Pasta Salad
• Kuru Fasülye – Turkish White Bean Stew

The post Simple Dal Tadka with Extra Garlic and Chilli appeared first on PEANUTSWIRLS.

Recently I make a rather large pot of soup every Sunday to take us through the week. Having a bowl of warm soup for lunch every day is going down nicely for us all.

So Sunday’s are now ‘Soup Sunday’ in my kitchen.

This soup packs a whole load of goodness and flavour. You can always add or take away anything from the recipe. Although I go back to this recipe often, every time I make it, it tends to differ slightly as I add other vegetables I may have in my fridge that are other way out.

The post Chicken and Vegetable One Pot Orzo Soup appeared first on PEANUTSWIRLS.

The post Caramelised Red Onion and Cherry Tomato Orzo Soup (Birds Tongue Soup) appeared first on PEANUTSWIRLS.