Orange lentil soup is the first thing that comes to mind when the weather turns cold after a long hot summer. This variety in my opinion is the most flavorful and has a smoother texture. As it cooks it breaks up and becomes mushy. It’s very popular in Mediterranean cuisine. It’s used in soups and during the month of lent there are a number of keuftehs’ that are made with this type of lentil as a substitute for meat. It’s efficient because it doesn’t require any prep work such as soaking for several hours. From a health perspective, they are packed with various types of vitamins including iron, calcium, potassium, and zinc to name a few.
Skill level: Easy
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Orange Lentil Soup
Traditional “Armenian” Recipe
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- 2 cups orange lentils
- ¼ cup Calrose rice
- 12 cups water
- 1 medium onion finely chopped
- 3 – 4 tablespoons vegetable oil
- ¼ cup butter
- 1 ½ teaspoons salt
- 1 teaspoon chicken bouillon
- 1 teaspoon cumin
- ¼ teaspoon red pepper
- Lemon wedges (optional)
- Rinse the lentils and set aside.
- In a 5 or 7 quart saucepan add the lentils, Calrose rice, and water.
- Cover and bring the water to a boil.
- Reduce heat to low and while stirring occasionally cook for about 30 – 45 minutes until lentils and rice turn creamy.
- In a skillet, add the vegetable oil and the chopped onions.
- Fry till lightly golden.
- Add some of the onions with it’s oil into the soup.
- Use the remaining onions as garnish during serving.
- If you find that the soup is thick, add more warm water.
- There are different methods of adding the onions. There are those who mix all the fried onions into the soup, while others like to add it at the end as garnish.
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