Firefighters meal cream chowder made of lamb, lentils and carrots (Za vatrogasce obrok krem corba od jagnjetine, sociva i sargarepe)

The firefighter's chowder meal is a creamy chowder with juicy pieces of lamb, red lentils and roasted carrots. Roasted carrots give the chowder a slight sweetness and a better taste, while cumin, smoked paprika and dried thyme give a warm, aromatic note. Served with croutons, tortillas or crispy tortillas, it is a filling and practical meal for firefighters.

Tags: for firefighters, chowders, meals in bowl, high protein meal, protein recipes.

Chowder preparation time: 3 hours 10 minutes.

Preparation of option 1: 15-25 minutes.

Preparation of option 3: 15-20 minutes.

Ingredients (serves 4):

• 500 g leg of lamb (boneless)
• 180 g of red lentils
• 6-7 medium carrots (400 g)
• 1 medium onion (150 g)
• 1 small leek (100 g)
• 2 cloves of garlic
• 2 tablespoons of olive oil (30 ml)
• Water or broth with a low sodium content
• 1 teaspoon ground cumin
• 1 teaspoon of smoked paprika powder
• 1 teaspoon of dry thyme
• 1 bay leaf
• ½ teaspoon of salt (if you use broth, omit the salt)
• ½ teaspoon of freshly ground black pepper (1 g)
• 80 ml of heavy cream (cooking cream, single cream)

To serve:

• Croutons
• Tortillas
• Baked tortillas (recipe at the end, option 3) and smoked paprika powder
• Cabbage, apple and carrot salad 

Needed: stick mixer or blender.

Preparation:

1. Wash all vegetables. Peel the carrots. Cut into 2-3 cm (0.8-1.2 inches) thick and 5-6 cm (2-2.4 inches) long.

Clean and finely chop the onion, garlic and leek.

Prepare red lentils. Pour a little (a little) cooled boiled water over the red lentils. Cover and let it stand for 15 minutes. Strain. Rinse in several waters.

Cut the lamb into 3 cm (1.2 inches) pieces.

2. Put baking paper in the tray. Mix the carrots with one tablespoon of olive oil and stir to coat it evenly. Arrange on a baking sheet.

3. Bake in a preheated oven at 200 °C (392 °F) for 25-30 minutes, until soft and slightly browned.

4. In a large frying pan, heat the remaining oil on a medium high temperature (5 out of 6) and sear (brown quickly on all sides). Fry for 5 to 6 minutes, stirring occasionally, to get color on all sides.

5. Reduce the temperature to medium-low (3 out of 6). Wait for the temperature to drop.

6. Add the onion and leek and fry for another 5 to 7 minutes, stirring occasionally, until they soften and become glassy.

7. Add garlic, cumin, smoked paprika powder and dry thyme. Fry for 30 seconds, just until the mixture is fragrant.

8. Add the lamb, prepared lentils and bay leaf and pour water or broth to cover the lamb by 3 cm (1.2 inches). Cover. Bring to a boil on high heat, then reduce to low heat (2 of 6). Cook for 30-45 minutes (covered), occasionally adding water or broth if necessary.

Note: the lamb is cooked at a low temperature, because if it is cooked at a higher temperature (boils hard) it will be stiff and hard.

9. Add roasted carrots and cook for another 15 minutes until the lamb is soft.

10. Remove the bay leaf and throw it away. Remove the lamb.

11. Blend the vegetables with a stick mixer until it becomes completely creamy.

12. Return the vegetables and lamb to the pot. Add heavy cream (cooking cream, single cream), salt (if you used water) and black pepper. Cook for another 2 to 3 minutes on low temperature (2 out of 6).

13. If the chowder is too thick, add a little more water or broth to the desired thickness.

 Serve the lamb, lentils and carrots cream chowder for firefighters: 

Option 1: with croutons.

Option 2: with tortillas (whole or cut into triangles).

Option 3: with roasted tortillas with smoked paprika.

1. Cut the tortillas into triangles.
2. Arrange them in one layer on a baking sheet lined with baking paper and very lightly spray with olive oil. Sprinkle it with smoked paprika powder.
3. Bake at 190 °C (374°F) for 6 to 8 minutes, until they become crispy and slightly browned.
4. Leave for 2 to 3 minutes to firm up further.

Obrok corba za vatrogasce je kremasta corba sa socnim komadima jagnjetine, crvenim socivom i pecenom sargarepom. Pecena sargarepa daje corbi blagu slatkocu i bolji ukus, dok kumin, dimljena paprika i suvi timijan daju toplu, aromaticnu notu. Posluzena uz krutone, tortilje ili hrskave tortilje, predstavlja zasitan i praktican obrok za vatrogasce.

Oznake: za vatrogasce, corbe, jela u ciniji, visokiproteinski obrok, proteinski, proteinski recepti.

Vreme pripreme corbe: 3 h 10 minuta.

Priprema opcije 1: 15-25 minuta.

Priprema opcije 3: 15-20 minuta.

Sastojci (za 4 osobe):

• 500 g jagnjeceg buta (bez kostiju)
• 180 g crvenog sociva
• 6-7 srednjih sargarepa (400 g)
• 1 srednja glavica crnog luka (150 g)
• 1 manji praziluka (100 g)
• 2 cena belog luka
• 2 kasike maslinovog ulja (25 ml)
• Voda ili bujon sa niskim sadrzajem soli
• 1 kasicica mlevenog kumina
• 1 kasicica dimljene paprike u prahu 
• 1 kasicica suvog timijana
• 1 list lovora 
• ½ kasicice soli (ako koristite bujon izostavite so)
• ½ kasicice sveze mlevenog crnog bibera (1 g)
• 80 ml pavlake za kuvanje ili 

Za posluzivanje: 

• Krutoni
• Tortilje
• Zapecene tortilje (recept na kraj, opcija 3) i dimljena paprika u prahu 
• Salata od kupusa, jabuke i sargarepe 

Potrebno: stapnim mikserom ili blender.

Priprema:

1. Oprati svo povrce. Sargarepu oljustiti. Iseci na debljinu 2-3 cm i duzinu 5-6 cm.

Crni luk, beli luk i praziluk ocistiti i sitno iseckati. 

Pripremiti crvenog socivo. Crveno socivo preliti malo (malo) ohladjenom prokljucalom vodom. Poklopiti i ostaviti da stoji 15 minuta. Procediti. Isprati u nekoliko voda. 

Jagnjetinu iseci na 3 cm komade.

2. U pleh staviti papir za pecenje. Sargarepu pomesati sa jednom kasikom maslinovog ulja i promesati da se ravnomerno oblozi. Poredjati na pleh. 

3. Peci u prethodno zagrejanoj rerni na 200 °C 25-30 minuta, dok ne omeksa i blago porumeni. 

4. U vecoj serpi zagrejati preostalo ulje na srednje jakoj temperaturi (5 od 6) i brzo zapeci sa svih strana. Prziti 5 do 6 minuta, uz povremeno mesanje, da dobije boju sa svih strana.

5. Smanjiti temperaturu na srednje nisku (3 od 6). Sacekati da se temperatura spusti.

6. Dodati crni luk i praziluk pa prziti jos 5 do 7 minuta, uz povremeno mesanje, dok ne omeksaju i postanu staklasti.

7. Dodati beli luk, kumin, dimljenu papriku u prahu i suvi timijan. Prziti 30 sekundi, samo da zamirisu mesajuci. 

8. Dodati jagnjetinu, pripremljeno socivo i list lovora i naliti sa vodom ili bujonom da prekrije jagnjetinu za 3 cm. Poklopiti. Pustiti da prokljuca na jakoj temperaturi, zatim smanjiti na nisku temperaturu (2 od 6). Kuvati 30-45 minuta (poklopljeno) povremeno dolivajuci vodu ili bujon ako je potrebno. 

Napomena: jagnjetina se kuva na laganoj temperaturi, jer ako se kuva na jacoj temperaturi (kljuca jako) bice kruta i tvrda. 

9. Dodati pecenu sargarepu i kuvati jos 15 minuta dok jagnjetina ne bude mekana. 

10. Izvaditi list lovora i bacite. Izvadite jagnjetinu.

11. Izblendati povrce stapnim mikserom dok ne postane potpuno kremasto. 

12. Vratiti povrce i jagnjetinu u serpu. Dodati pavlaku za kuvanje, so (ako ste koristili vodu) i crni biber. Kuvati jos 2 do 3 minuta na temperaturi niskoj temperaturi (2 od 6).

13. Ako je corba pregusta, dodati jos malo vode ili bujona do zeljene gustine.

 Obrok krem corbu od jagnjetine, sociva i sargarepe za vatrogasce posluziti: 

Opcija 1: sa krutonima.

Opcija 2: sa tortiljama (cele ili isecene na trouglove).

Opcija 3: sa prepecenim tortiljama sa dimljenom paprikom. 

1. Iseci tortilje na trouglove. 
2. Poredjati ih u jednom sloju na pleh oblozen papirom za pecenje i vrlo lagano poprskati maslinovim uljem. Posuti dimljenom paprikom u prahu.
3. Peci na 190 °C 6 do 8 minuta, dok ne postanu hrskave i blago porumene. 
4. Ostaviti 2 do 3 minuta da se dodatno stegnu.