Armenian Lentil Soup with Anise, Onions and Lemon

Summary

Ingredients

• 175 g lentils, brown
• 75 g pearl barley
• 5 onion (s), sliced
• 1 ½ liter beef broth or vegetable broth
• 1 tablespoon tomato paste
• 225 ml water
• 1 teaspoon anise
• 2 large lemon (s)
• Cayenne pepper
• Paprika powder, noble sweet
• salt and pepper

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Instructions

1. Bring the water to the boil, stir in the pearl barley and let it steep for 20 minutes in a closed saucepan over a low heat. Stir in tomato paste, beef broth, anise seeds, lentils and onions and simmer in a closed saucepan over a low flame for about an hour until the lentils are soft.
2. Squeeze a lemon, season the soup with lemon juice, paprika, cayenne pepper, salt and pepper and simmer for another 20 minutes.
3. Garnish the plates with thinly sliced lemon wedges.
4. If vegetable broth is used as a broth, the soup is vegan.