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Name: Beef and Herb Soup with Yogurt
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 2 large onions; 2 tablespoons oil; 1 tablespoon ground turmeric; 1/2 cup yellow split peas; 5 cups water; 8 ounces ground beef; 1 cup rice; 3 tablespoons chopped fresh parsley; 3 tablespoons chopped fresh cilantro; 3 tablespoons chopped fresh chives; 1 tablespoon butter; 1 large Garlic cloves finely chopped; 4 tablespoons chopped fresh mint; salt and pepper to taste; yogurt to serve

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INGREDIENTS

2 large onions
2 tablespoons oil
1 tablespoon ground turmeric
1/2 cup yellow split peas
5 cups water
8 ounces ground beef
1 cup rice
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh chives
1 tablespoon butter
1 large Garlic cloves ; finely chopped
4 tablespoons chopped fresh mint
salt and pepper ; to taste
yogurt ; to serve

INSTRUCTIONS

Chop one of the onions, then heat the oil in a large saucepan and fry the onion until golden brown. Add the turmeric, split peas and water. Bring to a boil, then reduce heat and simmer for 20 minutes.

Grate the other onion into a bowl. Add the ground beef and mix well. Using your hands, form the mixture into small balls, about the size of walnuts. Carefully add to the pan and simmer for 10 minutes.

Add the rice, then stir in the parsley, cilantro and chives and simmer for about 30 minutes, until the rice is tender, stirring frequently.

Melt the butter in a small pan and gently fry the garlic. Add the mint and stir briefly. Sprinkle over the soup. Serve with yogurt.

NOTES

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Beef and Herb Soup with Yogurt

2 large onions
2 tablespoons oil
1 tablespoon ground turmeric
1/2 cup yellow split peas
5 cups water
8 ounces ground beef
1 cup rice
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh chives
1 tablespoon butter
1 large Garlic cloves finely chopped
4 tablespoons chopped fresh mint
 salt and pepper to taste
 yogurt to serve

Add the rice, then stir in the parsley, cilantro and chives and simmer for about 30 minutes, until the rice is tender, stirring frequently.

Melt the butter in a small pan and gently fry the garlic. Add the mint and stir briefly. Sprinkle over the soup. Serve with yogurt.

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Nutrition

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Serving Size: 1 Serving (396g)
Recipe Makes: 6 Servings

Calories: 429
Calories from Fat: 235 (55%)

Amt Per Serving		% DV

	Total Fat 26.1g	35 %
	Saturated Fat 5.9g	29 %
	Monounsaturated Fat 8.1g
	Polyunsanturated Fat 10.2g
Cholesterol 30.8mg		9 %
Sodium 112mg		4 %
Potassium 405.3mg		11 %
Total Carbohydrate 36.7g		11 %
	Dietary Fiber 3.9g	16 %
	Sugars, other 32.8g
Protein 12.2g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 429

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