Recipes in this post
We have Lenten Soup Supper at our church during Lent, and I went last year, but this year, I wanted to try my hand at lentil soup. So, I went to the local Armenian store, and looked for lentils.
There were two kinds, red and yellow/brown available, and I did not know which was better, so I asked the proprietor what she used, and asked her how she made lentil soup. I was surprised when she said to add cilantro (with her pronunciation, I was surprised that I figured out that it was cilantro at all!), but happy because I really like that herb.
So, without further ado, is the recipe. I served it the garlic bread and it was a hit.
Recipe: Lentil Soup with Cilantro
Ingredients
- 1 tablespoon Olive oil
- 1 Onion chopped
- 1 Carrot chopped
- 1 Red pepper chopped
- 2 tablespoons Cilantro chopped
- 1/2 bag Small Lentils
- 2 teaspoons Chicken bouillon
- 3 cup Water
- 2 Small potatoes chopped
- 4 Small tomatoes cut in quarters
- 1 teaspoon Ketchup
- 1/2 cup Sour cream
Instructions
- Heat the olive oil in a large pot, then add the onion, carrot, and red pepper. Saute until the onion is translucent, then add the cilantro. Pick through the lentils, being careful to remove any sticks or stones. Combine the bouillion with the water and add that to the pot. Let simmer until the lentils are al dente, then add the potatoes. Simmer until the potatoes are almost done, then add the tomatoes and ketchup. Simmer until the potatoes and carrot are completely soft.
- Serve in nice bowls with a dollop of sour cream.
Preparation time: 10 minute(s)
Cooking time: 45 minute(s)
Diet type: Vegetarian
Dietary restriction: Kosher
Number of servings (yield): 4
Culinary tradition: Armenian
My rating
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.
