Author: email@example.com | Category: Appetizer, Entree, Full Plate Generation, Lentils, Recipes, Soups | Tags: appetizer, comfort food, Easy, entree, fat-free, high fiber, lentils, plant-based, Vegan, Whole Food
When I think of Mediterranean cuisine, one word comes to mind: sultry. What appeals to me about this food is how somewhat common herbs, spices and aromatics get blended into a dish in an exotic way. A few weeks ago, Bruce and I tried out a restaurant that I’ve been wanting to go to for a long time. The Mediterranean Grille serves tasty food with a Moroccan and Turkish influence. We ordered a vegetable tagine, Zalouk (eggplant dip) and Turkish Red Lentil Soup. Everything was so delicious that I couldn’t wait to come up with my own versions. Why am I so excited about this soup? Well, it’s made with one of my favorite legumes, red lentils. It contains bulgur, a grain that I’ve wanted to include in my recipes but haven’t gotten around to. And, I love the flavors of Mediterranean cuisine. It comes together quickly, cooks in one hour and fills your home with an enticing aroma. You can round out your meal with some olives, a bowl of your favorite hummus and warm pita or rustic bread. Oh, this is so good.Thanks for being Vegi-curious.
Turkish Red Lentil Soup
makes about 3 quarts
1/2 cup soaked bulgur (see notes)
2 onions, finely chopped
1 large carrot, chopped
4 garlic cloves, minced
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon coriander
1 cup red lentils
2 tablespoons tomato paste
12 cups vegetable stock or water
Lemon slices for serving
Heat a large stock pot over medium-high heat. Add the onions, carrots and garlic and cook until they are golden, about 5 minutes. Add the paprika, cumin, coriander, lentils and bulgur into the onions and stir to coat. Add the tomato paste and water or vegetable stock; bring to a boil, then cover and cook until soft and creamy, about 1 hour. Ladle into bowls and garnish with lemon slices.
To soak bulger: Place ¼ cup dry bulgur in small bowl and cover with ¼ cup boiling water. Let stand 1 hour. This should yield ½ cup of soaked bulgur.
25 Jan 2017