Red Lentil Soup

A Lighter Soup

© Debbie Kwiatoski

Mar 2, 2009

This very ancient and lovely Armenian soup tastes nothing like the thicker, heavy and more substantial soups traditionally made with the usual brown/green lentils, potatoes, and ham or bacon. It all comes back to the lentils and the bulgur used. Red lentils are more delicate than the brown ones, and breakdown in a stock more easily. Combine that with using bulgur wheat as a thickening agent, instead of potatoes, and omitting any heavy meat, and what results is a lighter soup with a totally unexpected flavor. Substituting either a vegetable stock or plain water for the chicken stock also makes this dish excellent for a vegetarian diet.

Sautéing onions in butter (not olive oil, in this case) and topping a hot soup with them is also a very traditional way to serve many soups in Anatolia and Armenia.

This is a lentil soup that goes down very well on a warm day, with a simple tomato or cucumber salad and some warm pita.

Red Lentil Soup Recipe

Ingredients:

• ½ cup of Red/Pink Lentils
• ¼ cup of Bulgur
• 8 cups of Water Chicken Stock (water or vegetable stock may be substituted, if a vegetarian version is preferred).
• ¼ cup of Chick Peas
• ¼ cup of Beans (any kind – optional)
• 1 Carrot, minced fine
• 1 Stalk of celery
• 1 Small onion, minced fine
• 1 Tablespoon of Green or Red Pepper, minced
• 1 clove of Garlic, minced
• Olive Oil or Butter for sautéing the minced vegetables, about 4 Tablespoons
• Salt and Pepper to taste

Topping:

• 2 large Onions, thinly sliced
• 2 tablespoons of Dried Mint
• 3 tablespoons of Minced Parsley
• Butter for frying the onions, about 2 Tablespoons

Method:

1. Gently fry the minced carrot, celery, onion, garlic and peppers in the butter or oil. They should become soft and slightly browned, but not burnt.
2. Add the lentils, bulgur, chick peas, beans (if used) and chicken stock to the vegetables and bring to a gentle boil.
3. Turn down the heat to a simmer, cover the pot and cook until the lentils and bulgur have broken down and the mixture has a porridge-like consistency – not too thin and not a paste.
4. In a frying pan, fry the thinly sliced onions until the are well-browned and caramelize – but not burnt.

To Serve:

1. Place a serving of soup into a shallow soup - or pasta- bowl.
2. Take a nice amount of the fried onions and sprinkle them over the top of the soup.
3. Sprinkle the mint and parsley, to taste, over the soup – adding a good grind of black pepper, as well, if desired.
4. Serve hot.

Makes 6 – 8 servings

Red Lentil Soup

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