Turkish Lentil Soup
I am not alone in feeling heartbroken and more than a little overwhelmed by the devastation in Turkey and Syria following the February 20 earthquakes. Very recently, I heard a story about the lentil soup that is being served to quake survivors, a familiar meal that is also quick to make, nourishing for those who are cold and homeless, and loaded with not just protein but ingredients, like garlic and onions, that help to ward off infections during a chaotic humanitarian crisis of this magnitude.
I am asking for everyone who wants to give back, who makes, shares or even sees this recipe, to please consider donating any amount to any of the charities that have been vetted by Charity Watch. Has anyone showed up in your life just when you needed help and support? A simple bowl of warm soup doesn’t seem like much but it is also the whole world sometimes.
Please consider giving forward.
2 tablespoons olive oil
1 yellow onion, diced
3 carrots, sliced
1 Russet potato, peeled and cubed
1 tablespoon garlic, minced
2 tablespoons tomato paste
2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon smoked paprika
1 - 2 teaspoons dried aleppo pepper flakes or cayenne pepper (less for a milder soup)
1 cup red lentils, sorted
6 - 7 cups vegetable broth
1 teaspoon salt
1 teaspoon pepper
Chopped parsley or mint and lemon wedges, optional for serving
Heat the olive oil for a minute over medium heat in a large pot.
Add the onions and sauté, stirring often, for four minutes. Add the carrots and potatoes, and cook, stirring often, for another four minutes.
Add the garlic and sauté for a minute. Add the tomato paste, cumin, coriander, oregano, paprika, aleppo or cayenne pepper, salt and pepper and stir for a minute. If it is sticking to the bottom of the pot, add a little broth.
Add the lentils and broth. Cover and bring to a boil, then lower to a gentle simmer. Simmer without the lid for 25 - 30 minutes, stirring occasionally. Add more broth if it is getting too thick.
Blend until smooth using an immersion or a regular blender in batches.
Season to taste with salt and pepper and serve with optional herbs and lemon wedges.
I am not alone in feeling heartbroken and more than a little overwhelmed by the devastation in Turkey and Syria following the February 20 earthquakes. Very recently, I heard a story about the lentil soup that is being served to quake survivors, a familiar meal that is also quick to make, nourishing for those who are cold and homeless, and loaded with not just protein but ingredients, like garlic and onions, that help to ward off infections during a chaotic humanitarian crisis of this magnitude.
I am asking for everyone who wants to give back, who makes, shares or even sees this recipe, to please consider donating any amount to any of the charities that have been vetted by Charity Watch. Has anyone showed up in your life just when you needed help and support? A simple bowl of warm soup doesn’t seem like much but it is also the whole world sometimes.
Please consider giving forward.
2 tablespoons olive oil
1 yellow onion, diced
3 carrots, sliced
1 Russet potato, peeled and cubed
1 tablespoon garlic, minced
2 tablespoons tomato paste
2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon smoked paprika
1 - 2 teaspoons dried aleppo pepper flakes or cayenne pepper (less for a milder soup)
1 cup red lentils, sorted
6 - 7 cups vegetable broth
1 teaspoon salt
1 teaspoon pepper
Chopped parsley or mint and lemon wedges, optional for serving
Heat the olive oil for a minute over medium heat in a large pot.
Add the onions and sauté, stirring often, for four minutes. Add the carrots and potatoes, and cook, stirring often, for another four minutes.
Add the garlic and sauté for a minute. Add the tomato paste, cumin, coriander, oregano, paprika, aleppo or cayenne pepper, salt and pepper and stir for a minute. If it is sticking to the bottom of the pot, add a little broth.
Add the lentils and broth. Cover and bring to a boil, then lower to a gentle simmer. Simmer without the lid for 25 - 30 minutes, stirring occasionally. Add more broth if it is getting too thick.
Blend until smooth using an immersion or a regular blender in batches.
Season to taste with salt and pepper and serve with optional herbs and lemon wedges.
Vegan, Recipe,Soup, Lentils, Turkish, Blended, Warming, Dinner, Earthquake, Victims