Turkish Lentil Soup – Vegan Recipe

This savory sweet-and-sour Middle Eastern delight marries lentils (one of the most ancient and nutritious plants cultivated by humans, bursting with plenty of calcium, magnesium, potassium, and vitamin A) with dried apricots and warming spices to create an unusual, piquant, and totally delicious soup.

What a lovely way to nourish your family!

INGREDIENTS

2 teaspoons olive oil
1 cup chopped onions
3 large cloves garlic, minced
1 large bay leaf
½ teaspoon cinnamon
¼ teaspoon ground cloves
½ teaspoon ground ginger
¾ teaspoon ground cumin
1 ¼ cups dried green lentils
8 cups water
2 teaspoons chopped cilantro
1 cup chopped dried apricots
1 ½ tablespoons balsamic vinegar
Salt and freshly-ground black pepper, to taste
Paprika and finely-chopped parsley for garnish

1. In a soup pot, heat the oil over medium-high heat. When hot, add the onions and garlic and saute until translucent. Add bay leaf, cinnamon, cloves, ginger, and cumin, and saute about 2 minutes.

2. Add lentils, water, cilantro, and apricots and cook 1 hour, or until the lentils are completely soft.

3. Cool the soup slightly so it won’t burn you, then add the vinegar. Remove bay leaf and puree soup in batches in a blender. Season with salt and plenty of pepper.

4. Reheat and serve hot, garnished with paprika and parsley.

Serves 4 to 6.