section. She notified me of her recipe which appeared in the September 17th
issue (page 14), and asked if I would post it here. I happily agreed!
soup. Perhaps Christine’s ‘winter’ soup recipe is a bit premature, but I’m sure
you’ll find it delicious anytime.
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.|
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.
remove any unwanted particles)
broth, if available (NOTE: If using 2 qts. of lamb broth, omit 4 to 5 cups water.)
1 large yellow or white onion, chopped
a few Tbsp. butter
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|
sauté a large chopped yellow or white onion in a few tablespoons of butter
until the onions are browned.
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.
Soup recipes which have been posted over the years: