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
Print Recipe
Pin Recipe Instructions
- 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.
- Squeeze a lemon, season the soup with lemon juice, paprika, cayenne pepper, salt and pepper and simmer for another 20 minutes.
- Garnish the plates with thinly sliced lemon wedges.
- If vegetable broth is used as a broth, the soup is vegan.
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