in Middle East, Soup Recipes

Armenian lentil soup with anise, onions and lemon

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Ingredients for 6 servings:

  • 175 g lentils, brown
  • 75 g pearl barley
  • 5 onions, sliced
  • 1 ½ liters beef broth or vegetable broth
  • 1 tbsp tomato paste
  • 225 ml water
  • 1 tsp anise
  • 2 large lemons
  • Cayenne pepper
  • Paprika powder, sweet
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

interesting – spicy soup for hot days

Bring the water to a boil, stir in the pearl barley, and simmer in a covered pot over low heat for 20 minutes. Stir in the tomato paste, beef broth, aniseed, lentils, and onions, and simmer in a covered pot over low heat for about an hour, until the lentils are tender. Squeeze a lemon, season the soup with lemon juice, paprika, cayenne pepper, salt, and pepper, and simmer for another 20 minutes. Garnish the plates with wafer-thinly sliced ​​lemon slices. If vegetable broth is used, the soup is vegan.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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