A giant pinch of Aleppo or Urfa Biber pepper (or crimson pepper flakes)

10 cups water OR hen or beef broth, do-it-yourself or low-sodium store-bought

2 teaspoons contemporary lemon juice, plus some lemon zest (zest the lemon first, then juice it)

Kosher salt and contemporary pepper

1/2 cup finely chopped flat-leaf parsley, to garnish


In a 5-quart Dutch oven or heavy inventory pot, warmth the oil over medium warmth.

Sauté onions for 2-3 minutes, till translucent however not but brown. Add the lentils, bulgur, thyme, and Aleppo pepper, and sauté for 30 seconds.

Add the water or broth. Scale back warmth to low and prepare dinner, uncovered, for 30-35 minutes or till lentils and bulgur are mushy. Stir with a wood spoon to encourage the lentils to “soften” into the liquid.

Style and season with lemon juice, lemon zest, salt and pepper. The soup must be of a country consistency; for a smoother soup, use an immersion blender for most well-liked texture. Serve soup sizzling, topped with chopped parsley as garnish.

Serves 6-8.

For this recipe, go to: https://www.soupchick.com/2010/12/recipe-for-armenian-red-lentil-soup.html

For extra soup recipes, go to: https://www.soupchick.com/soup-list-by-name.html

For Armenian lentil recipes, go to: https://www.tfrecipes.com/armenian-lentils/


Additionally see:










For spices:



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