Armenian Lentil Soup
Serves: 2
Hosea Feil
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
45
Sourness
42
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
Push the garlic through a garlic press and set aside
2
Rinse the lentils and put them in a large pot
3
Add 4 cups broth and the apricots, bring to a boil, then cover and reduce the heat to low
4
Simmer while you prepare the remaining ingredients, about 20 minutes
5
Heat the olive oil in a large saucepan over medium heat
6
Add the chopped onions and sauté 4-5 minutes, or until the onions are translucent
7
Add all remaining ingredients except the herbs
8
Bring to a simmer, cover, and cook for 10 minutes
9
Add the vegetable mixture to the lentils and simmer for another 30 minutes, or until the lentils are tender
10
Adjust the seasonings
11
If the soup is too thick, add more broth
12
Ladle the soup into large bowls, garnish with the chopped herbs, and serve
13
Push the garlic through a garlic press and set aside
14
Rinse the lentils and put them in a large pot
15
Add 4 cups broth and the apricots, bring to a boil, then cover and reduce the heat to low
16
Simmer while you prepare the remaining ingredients, about 20 minutes
17
Heat the olive oil in a large saucepan over medium heat
18
Add the chopped onions and sauté 4-5 minutes, or until the onions are translucent
19
Add all remaining ingredients except the herbs
20
Bring to a simmer, cover, and cook for 10 minutes
21
Add the vegetable mixture to the lentils and simmer for another 30 minutes, or until the lentils are tender
22
Adjust the seasonings
23
If the soup is too thick, add more broth
24
Ladle the soup into large bowls, garnish with the chopped herbs, and serve