2/9 Persian Lentil Soup with Lily - 7:30pm ET
Join us to warm up this winter with a special hearty soup with Iranian roots
Ingredients:
2 cups dry lentils
8 cups water
1 medium white or yellow onion
1 bunch scallions
1/2 tsp turmeric
1 heaping tbsp consomme or 1 bouillon cube
black pepper / salt / cayenne pepper to taste
vegetable oil
1 garlic clove
Recipe Directions:
Chop onions and sauté in oil on high heat until they begin turning yellow
Add turmeric to onions, and mix
Add crushed garlic clove then lower temperature to reduce sizzling.
Slowly add 1 cup of water. After simmering decreased further, add the remaining 7 cups of water and return heat to high.
Add lentils and scallions and mix.
Place lid on pot, off center and bring to a boil. (Off center lid prevents boiling over.)
Once a boil is reached, mix again, reducing heat to a simmer and place lid on completely.
Mix occasionally, and at 30 mins prepare bouillon cube or consommé by dissolving into 2 cups boiling water. (Optional: Instead of bouillon or consommé, two cups broth can be used if preferred.)
Add the bouillon/consommé mixture or broth into the pot and stir again, replacing lid. At this time can also add black pepper or additional salt.
Allow to simmer for 30 mins more, and then ready to eat.
Although the soup is now ready to eat, If desired, additional time to simmer will further meld the flavors together.
Though Persian food is not traditionally spicy, I personally add a dash of cayenne pepper to my dish. I may also eat the soup with a dollop of Greek yogurt and some tortilla chips on the side.
About our teacher
Lily is a first generation American, with proud Persian Jewish roots. She is a Director of Executive Operations in the office of the CEO at Pfizer, a position she accepted in 2021. Prior to this role, she led the financial management of Pfizer's Vaccines R&D division including the clinical trials of the COVID-19 vaccine. Prior to Pfizer, Lily worked for a Big 4 accounting firm and later was the consulting CPA to the Chief Financial Officer of a Fortune 100 defense contractor in Connecticut.
In her spare time, Lily enjoys eating food primarily prepared by other people. Lily received her bachelor's degree, magna cum laude, in applied economics and management from Cornell University and her master's degree in accounting from the University of Virginia. Lily is a CPA based in NYC.