Recipe: Golden Lentil Soup with Chicken Meatballs (with yogurt, mint, and lemon zest garnish)

GOLDEN LENTIL SOUP WITH CHICKEN MEATBALLS

FOR THE SOUP:
3 tbsp. olive oil
1 1/2 cups chopped onion
1/2 chopped carrot
5 garlic cloves chopped
1/2 celery stalk
1 branch fresh parsley
1 branch thyme
1 tbsp. turmeric
2 tsp. cumin
1 lb. golden lentils (or regular lentils, if not available)
10 cups chicken stock, heated
salt and freshly ground pepper
juice of 1/2 lemon
FOR THE MEATBALLS:
1 lb. ground chicken
1 cup blanched almonds, toasted and ground
1/2 cup fresh bread crumbs
1/3 chopped onion
1/3 cup raisins, chopped
1 egg lightly beaten
3 garlic cloves, minced
2 tbsp. chopped fresh parsley
1 tbsp. chopped fresh cilantro
1/4 tsp. chili pepper flakes
salt and freshly ground pepper
2 tbsp. olive oil
FOR THE GARNISH:
1 cup plain yogurt
1 tbsp. chopped fresh mint leaves
1/2 tsp. lemon zest

TO PREPARE THE SOUP:
In a large saucepan, heat the 3 tbsp. olive oil. Add the onion, carrot, garlic, a bouquet of celery, parsley, and thyme tied together, the turmeric and the cumin. Saute over high heat until the onions are glassy, about 5 minutes.

Stir in the lentils and the chicken stock, season lightly with salt and pepper, and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes, until the lentils are tender. Skim as necessary.

Remove the celery bouquet and transfer two thirds of the soup to a blender. Blend until smooth and return to the saucepan. Stir in the lemon juice and correct seasoning to taste. Set-aside until serving time.

TO PREPARE THE MEATBALLS:
Preheat the oven to 500 degrees F.

In a mixing bowl, combine the chicken, almonds, bread crumbs, onion, raisins, egg, garlic, parsley, cilantro. Add chili pepper flakes. Season lightly with salt and pepper. Divide the mixture into 40 meatballs, each approximately 1 inch in diameter and weighing 1 oz.

Heat 2 tbsp. olive oil in a large ovenproof skillet or saute pan. Arrange the meatballs, in one layer in the pan and place in the oven. Cook until the meatballs are well browned and firm to the touch, turning to brown all sides, eight to 10 minutes.

FOR THE GARNISH:
In a small bowl, combine the yogurt with the mint and lemon zest. Refrigerate until serving time.

TO SERVE:
Heat the soup and spoon into eight to 10 soup bowls. Divide the meatballs among the soup bowls and drizzle the yogurt mixture over. Serve immediately.

TO PREPARE AHEAD:
The soup can be prepared through step 2 earlier in the day. The meatballs can be formed as in step 4 and refrigerated, covered. The garnish can be prepared and refrigerated. At serving time, continue with the recipe as in step 5.

Servings: 8-10
Adapted from source: Wolfgang Puck