Armenian Lentil Soup with Prunes and Walnuts
Introduction from Alissa Timoshkina
This soup is a favourite of mine from the Armenian repertoire. It is at once familiar and excitingly different – the addition of prunes reminds me of the Ashkenazi and Western Ukrainian traditions, while the walnuts are a distinctly Persian-Caucasian touch. The spicing is very simple, something that can be easily achieved in most Eastern European homes (and yours, too!). Traditionally, this soup is made with beef, but I have made it vegetarian. Serve with a warm bread for dipping, some chilli flakes for extra warmth, and plenty of fresh green herbs to garnish.
Ingredients
Method
First make the Vegetable Broth (this recipe makes about 3 litres /3 quarts/13 cups. To store/freeze the leftovers, please see Notes):
Heat the oil and butter in a large stock pot or saucepan, add the vegetables, fresh herbs and salt and fry over a medium heat, covered, for 10 minutes.
Add the wine, increase the heat to high and cook without the lid for 30 seconds, then add the tomato, dried herbs and spices and 3 litres (3 quarts/13 cups) cold water. Bring to the boil, then reduce to a gentle simmer and cook, covered, for 1 hour.
Taste and adjust the seasoning to your liking, then strain through a fine sieve (strainer) and discard (or compost) the vegetables.
Cool the broth completely before storing. (See Notes, below, for storage tips.)
To make the Armenian Lentil Soup with Prunes and Walnuts:
Heat the oil in a saucepan over a medium heat, add the onion, carrot and celery with a generous pinch of salt and fry for 10–12 minutes.
Add the spices and mix thoroughly, then add the lentils, prunes, walnuts and bay leaf. Pour in the broth and bring to the boil, then reduce the heat and simmer gently for 40 minutes, or until the lentils are soft and tender.
Taste and season with salt and pepper to your liking. Serve ladled into bowls and sprinkled with sweet paprika, chilli flakes and fresh coriander leaves.
Notes
The Vegetable Broth will keep in the refrigerator for up to 3 days in a sealed container. For longer storage, freeze in smaller portions in labelled containers for up to 6 months.
