Armenian Lentil Soup

Lentil and vegetables soup.
Yields Preparation Time Cooking Time
8 30 mins 1 hr

Ingredients

Directions

1. Rinse lentils, bring them to boil in stock or water and simmer for 20 minutes. Add chopped apricots and celery, simmer for another 20 mins.
2. Meanwhile, saute chopped capsicum in oil for a few minutes, then add cubed eggplant and continue until it's almost tender. Add dried spices, salt and diced tomatoes (fresh or tinned). Cover and cook until tender, for about 10 minutes.
3. Stir the sauteed vegetables into the cooked lentil-apricot mixture and simmer for 15 mins. Add chopped fresh parsley and mint.
4. Serve with dark bread and sharp cheese if desired.
5. Note: serving size ends up being about 300 ml (1.5 cups).

Nutritional Summary

There are 164 calories in 1 serving of Armenian Lentil Soup.
Calorie Breakdown: 25% fat, 55% carbs, 20% prot.
Nutrition Facts
Serving Size
per serve
per serve
Energy
688 kj
164 kcal
Protein
7.97g
Fat
4.36g
Saturated Fat
0.566g
Polyunsaturated Fat
0.449g
Monounsaturated Fat
2.484g
Cholesterol
0mg
Carbohydrates
21.94g
Sugar
3.89g
Fibre
2g
Sodium
468mg
Potassium
173mg
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