Categories: Grain & LegumesSoups

Winter Red Lentil Soup with Browned Onions

10 years ago
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.

 

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
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.
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 parsleyand mint, if desired.


Serve soup with lemon wedges on the side and extra paprika, cayenne or Aleppo pepper.

View Comments

  • 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!

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Tags: Armenian soup recipesChristine Datianlentil soup recipeThe Armenian Mirror-Spectator
10 years ago

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