Armenian Lentil Soup
Submitted by annhill1825
Dried lentils simmer with chopped apricots, eggplant, tomatoes, and warm spices for hearty Armenian soup that balances sweet and savory.
YIELD
6 servingsPREP
30 minCOOK
70 minREADY
100 minThis nourishing soup combines earthy lentils with sweet dried apricots for a flavor combination that’s uniquely Armenian.
Eggplant and tomatoes cook separately with cinnamon, allspice, and cayenne, then join the simmering lentils for a final meld.
Fresh parsley and mint stirred into each bowl add bright, herbal contrast.
Pro Tips
- Cook lentils and vegetables separately so each reaches perfect tenderness
- Cover eggplant while cooking to steam it tender without adding excess liquid
- Simmer the combined soup for 15 minutes so flavors marry
- Add fresh herbs to individual bowls if storing leftovers
Ingredients
Directions
Cook lentils in a large soup or stock pot that has a cover.
Rinse lentils and bring to a boil in stock.
Reduce heat and simmer, covered for 20 minutes (Start preparing and cooking the veggies hwile this is simmering).
Add chopped apricots and simmer another 20 minutes.
Cook veggies in a big frying pan that can be covered.
Sauté onion in a bit of water or stock until translucent.
Add eggplant and about 4 tablespoons water.
Stir around and put cover on pan.
Cook on low temp til almost tender.
Add tomato, green pepper, cinnamon, allspice, cayenne, paprika and salt.
Stir.
Cook covered another 10 minutes or until tender.
Mix veggies into lentils and simmer, covered about 15 minutes.
Serve with parsley and mint. I stirred them into each individual bowl of soup so that I could store the unconsumed soup.
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