If you subscribe to The Armenian Mirror-Spectator, you know that Christine Datian submits recipes regularly to the ‘Recipe Corner’ section. She notified me of her recipe which appeared in the September 17th issue (page 14), and asked if I would post it here. As you can see, I agreed.
With autumn officially upon us, the time is right to think about soup. Perhaps Christine’s ‘winter’ soup recipe is a bit premature, but I’m sure you’ll find it delicious anytime.
If you’re looking for more lentil soup recipes, check the list below and click on the recipe’s name.
 |
| Christine Datian’s Winter Red Lentil Soup with Browned Onions as made in The Armenian Kitchen. |
Winter Red Lentil Soup with Browned Onions
Serves 8 to 10 – or more!
Robyn’s Note: Since I was cooking for two, I made half the amount of Christine’s original recipe and it yielded 5 to 6 hefty servings.
Robyn’s Note: Since I was cooking for two, I made half the amount of Christine’s original recipe and it yielded 5 to 6 hefty servings.
Ingredients:
2 1/2 cups red lentils, rinsed, drained, (and sorted to
remove any unwanted particles)
remove any unwanted particles)
1/4 cup coarse or medium bulgur
4 cups low sodium chicken or beef broth, or 2 quarts lamb
broth, if available (NOTE: If using 2 qts. of lamb broth, omit 4 to 5 cups water.)
broth, if available (NOTE: If using 2 qts. of lamb broth, omit 4 to 5 cups water.)
4-5 cups water
2-3 stalks celery (plus green tops), chopped or diced
2-3 medium carrots, chopped or diced
1-2 teaspoons dried mint, crushed
Dash of (dried) sweet basil
Sea or kosher salt and black pepper to taste
Paprika, cayenne or Aleppo pepper to taste
1 large yellow or white onion, chopped
a few Tbsp. butter
1 large yellow or white onion, chopped
a few Tbsp. butter
Garnish options: Chopped fresh parsley and mint
Lemon wedges
Preparation:
Bring the broth and
water to a full boil in a large pot. Add
the lentils and bulgur to the boiling liquid with the remaining
ingredients- except the chopped onion and butter. Stir. Reduce heat to medium-low. Stir again and cover pot. Cook for 35-45 minutes, stirring occasionally to prevent sticking.
water to a full boil in a large pot. Add
the lentils and bulgur to the boiling liquid with the remaining
ingredients- except the chopped onion and butter. Stir. Reduce heat to medium-low. Stir again and cover pot. Cook for 35-45 minutes, stirring occasionally to prevent sticking.
 |
| Onions cooking in butter |
Before serving, sauté a large chopped yellow or white onion in a few tablespoons of butter until the onions are browned.
 |
| Browned onions |
Add the browned onions to the soup 5 minutes before serving, and top with chopped fresh parsley
and mint, if desired.
Serve soup with lemon wedges on the side and extra paprika, cayenne or Aleppo pepper.
The following list represents some of our favorite Lentil Soup recipes which have been posted over the years:
(Visited 636 times, 1 visits today)
this looks so good! Printing this off to try!
Can you clarify the broth…only 4 cups chicken or beef broth but 8 cups if lamb broth? Do you leave out water with lamb broth?
Yes, the broth can be clarified. And, oops! I should have indicated that the water was omitted when using 8 cups of lamb broth. Thanks for pointing that out!