Armenian Lentil Soup Recipes

Steps:

• Place all ingredients in kettle except spinach and tomatoes. Bring to a boil, reduce heat, and simmer for 1 hour or until lentils are tender.
• Add spinach and simmer 1 minute. Add tomatoes just before serving.
• Leftovers can easily be frozen for another meal. I usually just freeze the soup in a ziplock freezer bag. Take it out the day before and put it in the fridge to thaw. Then reheat over the stove in a pot.

Steps:

• If using dried apricots, at least 40 minutes before cooking, cut them into quarters, soak in warm water to cover, then drain and set aside. (This can be done up to a day ahead. Cover and refrigerate, then bring to room temperature before using.)
• Warm the oil in a medium saucepan set over medium-high heat. Add the onion, season with 1/2 teaspoon of salt and cook, stirring often, until the onion begins to turn golden at the edges, about 5 minutes. Stir in the tomato and cook for 5 minutes more, stirring frequently.
• Pour 5 cups of the vegetable broth into the pot, scraping any stuck-on bits from the bottom, and bring to a boil. Add the lentils, cover, and reduce the heat to maintain a strong simmer. Cook, stirring once or twice, until the lentils are soft, 15 to 20 minutes.
• Stir in 1 more cup of broth if the soup is too thick, then add the carrots, apricots and 1/2 teaspoon salt, and season with pepper to taste. Increase the heat to bring to a boil again, then reduce the heat and simmer, partly covered and stirring once or twice, for 10 minutes, or until the carrots are as cooked as you'd like.
• Turn off the heat and stir in the lemon juice, then taste. If it's not sour enough, add a little more, and adjust for salt and pepper.
• Ladle into bowls and serve warm, with pomegranate syrup drizzled over the top.