Armenian Lentil Soup Recipe

Name: Armenian Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 medium garlic cloves; 1 cup dried lentils, preferably black, green (French), or red; 45 cups low-sodium vegetable or meat broth; 1/2 cup coarsely chopped dried apricots; 3 tablespoons extra virgin olive oil, preferably unfiltered; 1/2 cup chopped pungent red or yellow onion; 1 red, green, yellow, or orange bell pepper, cut into 1/2inch dice; 3 1/2 cups chopped fresh tomatoes, with their seeds, or 1 28ounce can diced tomatoes, undrained; 1 medium unpeeled eggplant, cut into 1/2inch cubes; 1 tablespoon dark brown sugar, firmly packed; 1 tablespoon vinegar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground allspice or ground cloves; 1/4 teaspoon cayenne pepper, or more or less to taste; 1 teaspoon salt, or more or less to taste; 4 tablespoons chopped Italian (flat-leaf) parsley or chopped fresh mint for garnish

Servings: persons

12 medium garlic cloves
1 cup dried lentils, preferably black, green (French), or red
45 cups low-sodium vegetable or meat broth
1/2 cup coarsely chopped dried apricots
3 tablespoons extra virgin olive oil, preferably unfiltered
1/2 cup chopped pungent red or yellow onion
1 red, green, yellow, or orange bell pepper, cut into 1/2inch dice
3 1/2 cups chopped fresh tomatoes, with their seeds, or 1 28ounce can diced tomatoes, undrained
1 medium unpeeled eggplant, cut into 1/2inch cubes
1 tablespoon dark brown sugar, firmly packed
1 tablespoon vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice or ground cloves
1/4 teaspoon cayenne pepper, or more or less to taste
1 teaspoon salt, or more or less to taste
4 tablespoons chopped Italian (flat-leaf) parsley or chopped fresh mint for garnish

1
Push the garlic through a garlic press and set aside. Rinse the lentils and put them in a large pot. Add 4 cups broth and the apricots, bring to a boil, then cover and reduce the heat to low. Simmer while you prepare the remaining ingredients, about 20 minutes.
2
Heat the olive oil in a large saucepan over medium heat. Add the chopped onions and saute 4-5 minutes, or until the onions are translucent. Add all remaining ingredients except the herbs. Bring to a simmer, cover, and cook for 10 minutes.
3
Add the vegetable mixture to the lentils and simmer for another 30 minutes, or until the lentils are tender. Adjust the seasonings. If the soup is too thick, add more broth. Ladle the soup into large bowls, garnish with the chopped herbs, and serve.

759

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 medium garlic cloves, 1 cup dried lentils, preferably black, green (French), or red, 45 cups low-sodium vegetable or meat broth, 1/2 cup coarsely chopped dried apricots, and more.

Yes, Armenian Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Armenian Lentil Soup

How did you like this recipe?

Frequently Asked Questions