Appetizers / Soups / Salads

Armenian red lentil soup takes 5 minutes to prepare.

Armenian red lentil soup takes 45 minutes to cook.

Armenian red lentil soup makes 6 servings.

The ingredients for Armenian red lentil soup are:

1 Tbsp olive oil
1 large or 2 medium onions, diced
2 cups red lentils (or a mix of red and white, or red and brown), rinsed and drained
1 cup brown rice or bulgur wheat
1 sprig of fresh thyme
A big pinch of Aleppo or urfa biber pepper (or red pepper flakes)
5 cups chicken or beef broth, homemade or low-sodium store-bought
5 cups water
2 tsp fresh lemon juice, plus a bit of lemon zest (zest the lemon first, then juice it)
Kosher salt and fresh black pepper to taste
1/2 cup chopped flat-leaf parsley, for garnish ( I prefer cilantro)

Here is how you make Armenian red lentil soup:

In a 5-quart Dutch oven or heavy stock pot, heat the oil over medium heat. Saut? the onions for 2-3 minutes, until translucent but not yet brown. Add the lentils, rice, thyme, and Aleppo pepper, and saut? for 30 seconds. Add the water and stock. Reduce heat to low and cook, uncovered, for 30 minutes or until the lentils and rice are soft. (about 40-45 mins for brown rice) Stir with a wooden spoon to encourage the lentils to "melt" into the liquid. Taste, and season with lemon juice, salt and pepper.The soup should be a happy, rustic consistency. If you'd like it smoother, have at it with your immersion blender.Serve hot, topped with a generous amount of chopped parsley or cilantro.Number of Servings: 6Recipe submitted by SparkPeople user LUVALAB.

The nutritional information for Armenian red lentil soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 191.3

• Total Fat: 3.1 g
• Cholesterol: 0.0 mg
• Sodium: 61.1 mg
• Total Carbs: 31.6 g
• Dietary Fiber: 6.8 g
• Protein: 9.4 g