Best 3 Armenian Lentil Soup Recipes

ARMENIAN LENTIL SOUP

Steps:

• Place all ingredients in kettle except spinach and tomatoes. Bring to a boil, reduce heat, and simmer for 1 hour or until lentils are tender.
• Add spinach and simmer 1 minute. Add tomatoes just before serving.
• Leftovers can easily be frozen for another meal. I usually just freeze the soup in a ziplock freezer bag. Take it out the day before and put it in the fridge to thaw. Then reheat over the stove in a pot.

ARMENIAN APRICOT LENTIL SOUP

Steps:

• Heat oil over medium heat in a dutch oven or large soup pot. Add the onions and carrots and saute for 10 minutes. Add the cumin and stir. Lower the heat, cover, and let the vegetables sweat for 10 minutes. Add the lentils and add enough water to cover. Bring to a simmer, then reduce heat to medium-low and cook for 20-25 minutes, or until the lentils and carrots are tender. Add more water as needed during the cooking. Remove from heat and add the apricots. Blend with an immersion blender until smooth (or use a regular blender and blend in batches); season with salt to taste.

ARMENIAN LENTIL SOUP

Steps:

• Push the garlic through a garlic press and set aside. Rinse the lentils and put them in a large pot. Add 4 cups broth and the apricots, bring to a boil, then cover and reduce the heat to low. Simmer while you prepare the remaining ingredients, about 20 minutes.
• Heat the olive oil in a large saucepan over medium heat. Add the chopped onions and sauté 4-5 minutes, or until the onions are translucent. Add all remaining ingredients except the herbs. Bring to a simmer, cover, and cook for 10 minutes.
• Add the vegetable mixture to the lentils and simmer for another 30 minutes, or until the lentils are tender. Adjust the seasonings. If the soup is too thick, add more broth. Ladle the soup into large bowls, garnish with the chopped herbs, and serve.