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 and crunchy salad, 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.

Vegetable chowder with red lentils (Povrtna corba sa crvenim socivom)

For hypothyroidism.

Warm and nutritious broth rich in fiber, vegetable proteins, vitamins and minerals. Red lentils cook quickly and give the broth a pleasant thickness, making it an excellent choice as a light appetizer with the main meal.

Tags: for hypothyroidism, gluten-free, high-protein broth, high-fiber, plant-based protein, light appetizer.

Preparation time: 25 minutes.

Cooking time: 35 minutes.

Total time: 1 hour.

Difficulty level: easy to medium.

Ingredients (4 servings): 2 carrots, 1 small celery root, 1 small parsnip root, 1 small onion, 80 g of red lentils, 1 tablespoon of olive oil, 1.2 L of water, 2 tablespoons of fresh parsley leaves (finely chopped), a pinch of salt, a pinch of pepper.

Preparation:

1. Prepare lentils - steps 1 and 2 in the recipe How to cook red lentils?

2. Clean and finely chop the carrot, celery, parsnip and onion.

Salata sa crvenim socivom i paradajzom (Red lentils salad with tomatoes)

Sastojci: 100 g crvenog sočiva (suvog, očišćenog, ispranog), 200 ml supe od povrca, ½ šolje seckanog svežeg peršuna, ¼ šolje seckane sveže nane, ½ srednjeg mladog luka (sitno iseckanog), 2 srednja paradajza Roma - italijanska sljiva (bez semenki, iseckana na kockice), 30 ml ekstra devičanskog maslinovog ulja, rendana kora ½ srednjeg limuna, sok od te polovine limuna.

Priprema:

1. Očistite crveno sočivo. U vrućoj vodi (prokuvanoj, samo malo ohlađenoj) potopite crveno sočivo 15 minuta. Isperite u 4 do 5 tekućih voda. Ocedite.

2. U šerpi prokuvajte supu od povrca i dodajte sočivo. Promešajte, smanjite na srednje slabu vatru (3) i kuvajte 15 do 20 minuta, povremeno mešajući.

Kako skuvati crveno socivo? (How to cook red lentils?)

Sastojci: 1 solja crvenog sociva, 3 solje hladne vode.

Priprema:

1. Socivo potopiti u prokljucalu vodu da prekrije zrna i jos 3 prsta preko toga. Ostaviti da stoji 15 min.

2. Procediti i isprati u nekoliko voda. Iscediti.

Turska kremasta corba od crvenog sociva (Turkish creamy red lentils chowder)

Sastojci: 200 g crvenog sočiva (suvog), 1 litar supe od povrća, ½ kašičice kurkume u prahu, 1 šargarepa, ½ crnog luka, ½ štapa celera, 1 čen belog luka,

½ kašičice mlevenog kima, 1 srednji krompir, prstohvat soli, prstohvat crnog bibera, 1 limun, ½ šake peršuna (iseckan), 1 kašika ekstra devičanskog maslinovog ulja.

Priprema:

0. Oprati i oljustiti krompir i šargarepu. Isecite na kocke. Stap celera iseci na male komade. Očistiti i iseckati beli luk.

Potopiti crveno sočivo u vruću vodu na 15 minuta. Isprati u nekoliko voda.

1. Zagrejati maslinovo ulje u velikom loncu. Dodato luk, šargarepu i celer i dinstati na srednjoj vatri (4) 5 minuta, često mešajući.

2. Dodati beli luk, mleveni kim i kurkumu i pržiti još jedan minut dok ne bude mirisno, mešajući.