Armenian Lentil Soup with Anise, Onions and Lemon

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Soup
Cuisine European
Servings (Default: 6)

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
Armenian Lentil Soup with Anise, Onions and Lemon
Armenian Lentil Soup with Anise, Onions and Lemon

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.

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