Christine Datian’s Red Lentil Soup

It’s December in Florida. The outside temperature has finally dipped below 80°F during the day, while the evenings are a comfortable 60°. I planned on making lentil soup for dinner to ward-off the ‘chill’. It just so happened that my foodie-friend, Christine Datian, emailed me her special red lentil soup recipe – one that she developed from all the recipes that she’s tried – that very day. Christine currently resides in Las Vegas, Nevada, but is proud to say she was born and raised in Fresno, CA.

Since I was going to make lentil soup anyway, I decided to try her version, and with her permission, am posting it for you. I hope you’ll like it as much as we did!

Robyn’s Note: The only part of her recipe I didn’t do was to add the onions at the end. We really liked the minty aspect of this recipe.
Christine’s Red Lentil Soup

From: Christine Datian, December 1, 2011

2 cups red lentils
1/4 cup coarse milled bulghour
4 cans of chicken or beef broth, or 2 quarts of lamb broth if available or desired.
6 cups water
3-4 stalks celery (plus green tops), chopped or diced
3-4 carrots, diced thinly
1-2 teaspoons fresh mint leaves (chopped)
Dash of sweet basil
Salt and pepper to taste
Cayenne (red) pepper to taste


     ·         Bring broth and water to a boil in a large soup pot.

·         Wash lentils; add the lentils and bulghour to boiling broth with the rest of the above ingredients.

·         Bring to a full boil, stir, and cover.  Simmer for about 35-40 minutes on medium heat, checking occasionally to stir.

·         Adjust seasonings. (Note: Use can use an electric hand blender at this point to BLEND this soup, this is what I do, so it is smoother and ingredients are blended!)

1-2 tablespoons butter or olive oil
1 large yellow onion (chopped)
1/2 cup chopped Armenian or Italian parsley (optional)

Saute onion in the butter or olive oil until the onions are slightly golden. Add onions to the soup 5-10 minutes before serving and add the chopped parsley, if desired.

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