The Catholic Women’s Movement (kfb) supports more than 100 initiatives that all have one goal: to improve the lives of women worldwide. The majority of the donations come together at the benefit soup dinner, to which the local groups invite in the weeks before Easter. The idea behind it: You “only” eat a soup instead of a sumptuous lunch and donate the difference.
The kfb uses the money to support, among other things, the women’s organization Akkma in the Philippines. This is a neighborhood initiative in which women take care of each other and help each other in everyday life. “We look out for each other, strengthen each other and fight together for our rights,” says Elvie, Dolor and Remy from Manila, describing Akkma’s goal.
This is exactly the reason why Ulrike Minihuber, who heads the local group in Offenhausen with Julia Hochmair, volunteers. “The kfb is such a great thing because we help women all over the world,” says the mother of four. Together with her team, she organized the benefit soup dinner in her parish, which is taking place this weekend. This year there will be soup to go due to Corona, i.e. in a glass, “but that was very well received last year,” says Ulrike Minihuber and hopes that a lot of people will take part. “We’re doing so well. Once a year we can give away part of our wealth to all those who don’t.”
- Events for the soup meal at www.kfb-ooe-at
- donate are also possible at www.Teilen.at
Lebanese Red Lentil Soup
The recipe came from Linda and Dietmar Till from the Stiftskeller in St. Florian
Ingredients: 400g red lentils – 2 onions – 2 cloves of garlic – 1 large potato, floury – 1 large carrot – 2 tablespoons olive oil – 1 tablespoon tomato paste – salt & pepper – cumin powder – vegetable broth – lemon and chilli flakes to taste
Preparation: Place the lentils in a sieve and rinse thoroughly under cold running water. Peel and dice onions, garlic, potatoes and carrots.
Heat the olive oil in a high saucepan and sauté the onion and garlic until translucent. Add the tomato paste, the lentils and the remaining vegetables. Sweat it up briefly.
Add salt and pepper, cumin and vegetable stock and then deglaze with about 2 liters of water.
Simmer for 30 minutes over medium heat, stirring occasionally. Puree the soup with a hand blender. If it’s still too thick, add a little more water. Finally, season with lemon juice and chili flakes.
Source: Nachrichten
