35 minRed lentil soup
A smooth everyday soup of red lentils, carrot and potato, finished with cumin butter.
Easy · 35 min
Toyga soup
Toyga soup: a soups built on rice.
- Prep
- 10 min
- Cook
- 25 min
- Time
- 35 min
- Servings
- 4
- Calories
- 170
- Level
- Easy
- Heat
- Mild
- Region
- Aegean
- Vegetarian
Servings4
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 1 cup riceInstead: bulgur
- 1 cup chickpea
- 2 cup yogurtInstead: strained yogurt
- 1 piece egg
- 1 tablespoon flour
- 2 tablespoon olive oil
- 1 teaspoon mint
- 1 teaspoon salt
- 5 cup water
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Rinse rice and simmer in water until soft.
- 2
Whisk yogurt with egg and a spoon of flour. Temper with a ladle of hot liquid.
- 3
Add the cooked rice. If it curdles, lower the heat and stir 8 minutes.
- 4
Brown the mint in butter and pour it over.
Note. Temper the yogurt with hot liquid or it will curdle. Soak chickpeas, dried beans or hulled wheat overnight if the recipe uses them.
Questions
How long does Toyga soup take?
Prep 10 minutes, cooking 25 minutes.
How many servings is Toyga soup?
4 servings. About 170 calories each, an estimate not a measurement.
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