Summary

Ingredients

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

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Instructions

1. Cut the Aveluk into two-inch pieces with scissors and boil in plenty of water for a quarter of an hour. Drain and set aside.
2. Now dice the two onions and fry them in butter until translucent. Dust with flour and let brown carefully. Pour in a liter of water and bring to the boil.
3. Add the Aveluk and puree with the hand blender. No cream soup should be created, but the individual pieces should still be clearly recognizable. Pour the drained lentils into the soup and let everything cook for a quarter of an hour.
4. In the meantime, peel and dice the potatoes. Let simmer for ten minutes until they are soft. Season with salt and pepper and mix in the chopped herbs before serving.

Recipe Notes

Aveluk is a special type of Armenian sorrel that is braided into braids and dried. Among other things, it is extremely popular as a soup base because of its good storability.