Armenian aveluk soup with lentils

Ingredients for 6 servings:

• 200 g sorrel (Aveluk), dried or 400 g fresh
• 2 onions
• 50 g butter
• 1 tbsp flour
• 80 g lentils, soaked overnight
• 2 potatoes
• 1 clove(s) garlic
• salt and pepper
• 2 tbsp coriander or other herbs
• n. B. water

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 40 minutes; Total time approx. 8 hours 55 minutes

Avelukov apur

Cut the aveluk into five-centimeter-long pieces with scissors and boil in plenty of water for a quarter of an hour. Drain and set aside. Now dice the two onions and fry in butter until translucent. Dust with flour and let it brown gently. Pour in one liter of water and bring to a boil. Add the aveluk and puree with a hand blender. The soup shouldn’t be a creamy soup; the individual pieces should still be clearly visible. Pour the drained lentils into the soup and let it simmer for a quarter of an hour. Meanwhile, peel and finely dice the potatoes. Cook for ten minutes until tender. Season with salt and pepper, and stir in the chopped herbs before serving. Aveluk is a special type of Armenian mountain sorrel that is braided and dried. It is extremely popular as a soup base, partly because of its good storage properties.