In our culture yogurt has a very important role, and we do incorporate it in almost all of our dishes, even if only as a wash for various doughs, combined with egg, or as a drink, like the refreshing Cacik or Ayran ( will tel you about those in a future post ) . We love yogurt so much that we even make a soup out of it.
This yogurt soup is easy to make, you need very few ingredients, and makes a very refreshing, healthy and light dish.
Ingredients for 4 portions:
1/4 cup rice
4 cups water ( you can also use meat stock )
1 tablespoon salt
1 egg
2 tablespoons flour
2 cups plain yogurt - room temperature if possible.
2-3 tablespoons butter
1-2 tablespoons dried mint
Method:
Wash the rice and put it to boil with the water and salt, until it gets very soft, 10-15 minutes.
Meanwhile, beat well the egg with the flour in a medium bowl, add the yogurt, mix well, and then add some water, about 1/4 cup, to make it thinner, and put in a pan over low heat, letting it cook for 10-15 minutes. It is important to have the heat on low for the yogurt not to curdle.
When the rice is cooked, pour everything (water too) on top of the yogurt, mix well, and let it cook on low for another 10-15 minutes.
In a small sauce pan melt the butter, mix it with the dried mint, but careful for the butter not to be very hot and burn the mint. Pour the butter on top of the soup, and serve hot.
See, I told you this was simple!
Lentils likely originated in India and Pakistan, and have been part of the human diet since the aceramic (pottery non-producing) Neolithic times, being one of the first crops domesticated in the Near East. Archaeological evidence shows they were eaten 13,000 to 9,500 years ago.
Lentil colors range from yellow to red-orange to green, brown and black.
With about 30% of their calories from protein, lentils, like other legumes, have the third-highest level of protein, by weight, of any plant-based food, after soybeans and hemp.
Lentils also contain dietary fiber, folate, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%). Health magazine has selected lentils as one of the five healthiest foods.
Lentil soup is recognized as a highly nutritious, particularly good source of protein, dietary fiber, iron and potassium. It is also very convenient as it is dry so you can store it for long periods of time in your pantry, and inexpensive too. My favorite is red lentil soup, and here is how I make it:
Ingredients for 2 portions:
1/2 cup of washed and drained red lentils (it is preferably to soak them in water over night, but a good wash before would also do)
2 tablespoons extra virgin olive oil
1/2 onion chopped
1 tablespoon tomato paste
Salt and pepper
2 1/2 cups hot boiled water
1 teaspoon dried mint
croutons (cut half inch cubes or slices of bread, season with salt and pepper, drizzle with extra virgin olive oil and place in a backing tray in the oven or broiler for 5-7 minutes)
2 tablespoons butter
Method:
Put a kettle of water to boil.
Place the olive oil into a medium Dutch oven (or any pot with a thick bottom) and set over medium heat. Once hot, add the onion and salt and sweat until the onions are translucent, approximately 5 minutes, stirring from time to time. Add the tomato paste and stir for another minute. Add the lentils and let them cook for 2-3 minutes, keeping an eye on them , not to stick or burn, stirring from time to time. Meanwhile season with fresh ground peppercorns.
Add the boiling hot water, stir, cover and bring to a boil, then turning the heat on low, let simmer for 20 minutes. You can make the soup using meat broth instead of water, but it will be very flavorful only with water as well. This is a great vegetarian dish.
Using a blender puree to your preferred consistency.
I personally like to keep the lentils whole, as they have a nice texture. Season with the dried mint.
In a butter warmer heat the butter.
Serve the soup hot, with a drizzle of hot melted butter on top, and garnish with croutons.
