Armenian Lentil Soup
Try this Armenian Lentil Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
soups
celery
chicken
garlic
carrot
onion
parsley
tomato
lunch
lunch
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 1/2 ts salt
- 1/4 ts cinnamon
- 1/4 ts cayenne
- 6 c chicken stock (i use chicken, can use other)
- 1 c green pepper diced
- 3 tb parsley
- 1 tb mint
- 1 1/2 c tomato chopped
- 3 c eggplant peeled; cubed
- 1/2 c celery sliced
- 1 1/2 c lentils
- 1/4 ts allspice
- 1/2 c carrots sliced
- 4 oz dried apricots sliced
- 3 -(up to)
- 1 tb paprika
- 6 garlic minced
- 1 c onions chopped
- Carbohydrate 51.399947502107 g
- Cholesterol 10.8 mg
- Fat 5.36665718798951 g
- Fiber 10.9734752366449 g
- Protein 16.1317334380579 g
- Saturated Fat 1.32139068757938 g
- Serving Size 1 1 Serving (585g)
- Sodium 534.602468751285 mg
- Sugar 40.426472265462 g
- Trans Fat 0.582630312549138 g
- Calories 302 calories
This recipe was given to me by a chef from the Culinary Institute of America (CIA). It may seem strange, but try it--its one of the most delightful items in my collection! Saute onion, carrots, celery, eggplant, green pepper and garlic in oil until lightly browned. Add remaining ingredients except parsley and mint and simmer until lentils are tender. Add parsley and mint. Adjust seasonings to your taste. Bon Appetit! REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
