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Wednesday, October 5, 2016

'Winter Red Lentil Soup with Browned Onions' by Christine Datian

If you subscribe to The Armenian Mirror-Spectator, you know that Christine Datian submits recipes regularly to the ‘Recipe Corner’ section. She notified me of her recipe which appeared in the September 17th issue (page 14), and asked if I would post it here. I happily agreed!

With autumn officially upon us, the time is right to think about soup. Perhaps Christine’s ‘winter’ soup recipe is a bit premature, but I’m sure you’ll find it delicious anytime.


If you’re looking for more lentil soup recipes, check the list below and click on the recipe's name.

Christine Datian's Winter Red Lentil Soup with Browned Onions as made in The Armenian Kitchen.

Winter Red Lentil Soup with Browned Onions  by Christine Datian
Serves  8 to 10 - or more!

Robyn's Note: Since I was cooking for two, I made half the amount of Christine's original recipe and it yielded 5 to 6 hefty servings.

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
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
 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 parsley and mint, if desired.  

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





The following list represents some of our favorite Lentil Soup recipes which have been posted over the years:


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