Zesty Armenian Lentil Soup with Sumac and Fresh Herbs
This warm and comforting Armenian soup is packed with spices and fresh herbs, offering a delightful balance of zesty flavors sure to enhance your meal.
Preparation
Get these tasks done before you start cooking.
Preparing the Lentils
- 1
Rinse the Lentils
Rinse the lentils under cold water until the water runs clear.
- 2
Drain the Lentils
Drain and set aside.
Building the Soup Base
- 1
Sauté Vegetables
Heat olive oil in a large pot over medium heat.
- 2
Add Aromatics
Add the onions, garlic, and carrots, and sauté until soft and fragrant, about 5 minutes.
- 3
Incorporate Spices and Tomato Paste
Stir in the spices and tomato paste, cooking until the tomato paste darkens slightly.
Tip: Do not let the garlic burn, as it will add bitterness to the soup. Use a wooden spoon to ensure the spices don't stick to the pot.
How to Make Zesty Armenian Lentil Soup with Sumac and Fresh Herbs
Total time: 2 h · Yields 6 servings
- 1
Simmer the Soup
Add lentils and broth to the pot. Bring to a boil, then reduce to a simmer.
- 2
Adjust Flavors
Stir in sumac, lemon juice, and season with salt and pepper.
- 3
Finish Cooking
Let the soup simmer for 45 minutes, stirring occasionally until lentils are tender.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze this soup?
Yes, the soup freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating.
What can I use instead of sumac?
Lemon zest can be a good substitute if sumac is unavailable.
Can I make this soup ahead of time?
Absolutely, it can be made a day ahead. The flavors deepen overnight.
Is there a gluten-free option?
This soup is naturally gluten-free, but ensure any commercial broths used are certified gluten-free.
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