Since I was going to make lentil soup anyway, I decided to try her version, and with her permission, am posting it for you. I hope you’ll like it as much as we did!
Robyn’s Note: The only part of her recipe I didn’t do was to add the onions at the end. We really liked the minty aspect of this recipe.
|Christine Datian's Red Lentil Soup|
RED LENTIL SOUP (Vosp)From: Christine Datian, December 1, 2011
2 cups red lentils
1/4 cup coarse milled bulghour
4 cans of chicken or beef broth, or 2 quarts of lamb broth if available or desired.
6 cups water
3-4 stalks celery (plus green tops), chopped or diced
3-4 carrots, diced thinly
1-2 teaspoons fresh mint leaves (chopped)
Dash of sweet basil
Salt and pepper to taste
Cayenne (red) pepper to taste
PREPARATION:· Bring broth and water to a boil in a large soup pot.
· Wash lentils; add the lentils and bulghour to boiling broth with the rest of the above ingredients.
· Bring to a full boil, stir, and cover. Simmer for about 35-40 minutes on medium heat, checking occasionally to stir.
· Adjust seasonings. (Note: Use can use an electric hand blender at this point to BLEND this soup, this is what I do, so it is smoother and ingredients are blended!)Also:
1-2 tablespoons butter or olive oil
1 large yellow onion (chopped)
1/2 cup chopped Armenian or Italian parsley (optional)
Saute onion in the butter or olive oil until the onions are slightly golden. Add onions to the soup 5-10 minutes before serving and add the chopped parsley, if desired.