Try this Armenian Lentil Soup recipe, or contribute your own.
- 1 1/2 ts salt
- 1/4 ts cinnamon
- 1/4 ts cayenne
- 6 c chicken stock (i use chicken, can use other)
- 1 c green pepper diced
- 3 tb parsley
- 1 tb mint
- 1 1/2 c tomato chopped
- 3 c eggplant peeled; cubed
- 1/2 c celery sliced
- 1 1/2 c lentils
- 1/4 ts allspice
- 1/2 c carrots sliced
- 4 oz dried apricots sliced
- 3 -(up to)
- 1 tb paprika
- 6 garlic minced
- 1 c onions chopped
- Carbohydrate 51.399947502107 g
- Cholesterol 10.8 mg
- Fat 5.36665718798951 g
- Fiber 10.9734752366449 g
- Protein 16.1317334380579 g
- Saturated Fat 1.32139068757938 g
- Serving Size 1 1 Serving (585g)
- Sodium 534.602468751285 mg
- Sugar 40.426472265462 g
- Trans Fat 0.582630312549138 g
- Calories 302 calories
Step-by-step
- Saute onion, carrots, celery, eggplant, green pepper and garlic in oil until lightly browned.
- Add remaining ingredients except parsley and mint and simmer until lentils are tender.
- Add parsley and mint.
- Adjust seasonings to your taste.
When counter space is limited to a single cutting board, prep management dictates the success of a complex vegetable soup. This recipe requires precise sequencing because root vegetables and delicate fruits cook at entirely different rates. Managing the initial sauté in a standard four-quart heavy-bottomed Dutch oven prevents overcrowding and ensures proper caramelization before the stock goes in.
- Dice the eggplant into uniform three-quarter-inch cubes so they soften at the same rate as the carrots and celery during the simmer phase.
- Add the dried apricots at the same time as the lentils; their natural sugars will slowly break down over the forty-five minute cooking window to balance the acidity of the tomatoes.
- Stir in the fresh mint and minced parsley during the final two minutes of heat exposure to preserve their volatile aromatic oils rather than boiling them away.
- Store leftovers in airtight glass containers for up to four days; the lentils will continue to absorb liquid, requiring a splash of water or extra chicken stock during reheating.
Freezing works well for this lentil base provided you omit the fresh herbs prior to storage. Reheat gentle portions over medium-low heat on the stovetop until simmering.
