vegan - armenian onion lentil soup

[Guest guest]

with barley

 

The soup is vegan. the biscuit i mention isn't but it could have whipped tofu

instead of egg to add a little body (texture).

 

This is a soup in progress. I'm using vegetarian broths and lots of tarragon to

provide the ooomph. it was good. light too. the tarragon gives a wonderful

afterglow.

 

I bought some of mckays beef bouillon - its a little salty...

 

 

 

 

* Exported from MasterCook *

 

Armenian Onion Lentil Soup

 

Recipe By :Hanneman 2001-08-29

Serving Size : 2 Preparation Time :0:00

Categories : Soups Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup sliced onions -- slivers

1 teaspoon olive oil

salt and pepper

pinch sugar

1 tablespoon white wine -- (Chardonnay)

1/2 teaspoon Hungarian paprika -- or to taste

1/2 teaspoon dried tarragon

1/2 teaspoon dried vegetable flakes

(such as Lawry's salt free 17-seasonings)

-or vegetarian bouillon (carrot tomato celery based)

4 cups water

2 teaspoons beef-flavored bouillon -- (mcKays)

2 tablespoons tomato paste

2/3 cup cooked lentils (brown or green)

2/3 cup cooked barley

1/2 teaspoon dried tarragon -- or more for sweetness

water as needed

 

Saute the onions in olive oil; season with salt, pepper and sugar. Saute until

golden brown (10 minutes).

 

Deglaze the pan with white wine. Sprinkle onions with paprika and stir until

paprika is warmed. Add tarragon and vegetable flakes; stir.

 

Add water, bouillon, tomato paste, cooked lentils and barley. Bring to a

boil. Reduce heat and simmer for 5 minutes. Add more tarragon and additional

water to thin the soup to your preference. Serve hot with a biscuit.

 

HOT PAPRIKA: Add a pinch of cayenne pepper to sweet paprika.

 

MICROWAVE BARLEY: 1 measure of rinsed barley, 2.5 measures water, pinch

salt. Microwave in rice-steamer fitted with inner lid for 15 minutes,

turning every 5 minutes. Let sit 5 minutes. Drain.

 

Description:

" Lentils, barley and onions with sweet tarragon and hot paprika "

Source:

" Adapted from Soups by Time Life (ISBN 0737020571) "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 208 Calories; 3g Fat (13.2% calories

from fat); 9g Protein; 37g Carbohydrate; 10g Dietary Fiber; trace

Cholesterol; 183mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2

Vegetable; 1/2 Fat.

 

Serving Ideas : Garnish with mixed sprouts. Biscuits made with a little egg,

dried tarragon and roasted garlic granules.

 

NOTES : The aroma of this thick, brown soup, is enticing. The first taste

lacks depth. It's a little sweet. A little hot. A little chewy. But soon the

flavors blend and deliver what the aroma promised. Very interesting soup

with wonderful after-tastes. Don't be shy with the tarragon.

 

Nutr. Assoc. : 0 0 0 0 0 1032 0 4828 0 0 0 5451 0 2824 0 3158 1582

 

 

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