With autumn officially upon us, the time is right to think about soup. Perhaps ‘winter’ soup recipe is a bit premature, but I’m sure you’ll find it to be delicious anytime.
The following recipe was provided by Christine Datian.
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| 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!
Ingredients:
2 1/2 cups red lentils, rinsed, drained, (and sorted to 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.)
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 for serving
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.
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| 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.
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| Browned onions |
Serve soup with lemon wedges on the side and extra paprika, cayenne or Aleppo pepper.
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!