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  • Armenian Onion Lentil Soup With Barley

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    Armenian Onion Lentil Soup With Barley
    Servings: 2
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. sliced onions slivers
    • 1 tsp extra virgin olive oil salt and pepper healthy pinch sugar
    • 1 Tbsp. white wine (Chardonnay)
    • 1/2 tsp Hungarian paprika or possibly to taste
    • 1/2 tsp dry tarragon
    • 1/2 tsp dry vegetable flakes (such as Lawry's salt free 17-seasonings) or possibly vegetarian bouillon (carrot tomato celery based)
    • 4 c. water
    • 2 tsp beef-flavored bouillon (mcKays)
    • 2 Tbsp. tomato paste
    • 2/3 c. cooked lentils (brown or possibly green)
    • 2/3 c. cooked barley
    • 1/2 tsp dry tarragon or possibly more for sweetness water as needed

    Directions

    1. Saute/fry the onions in extra virgin olive oil; season with salt, pepper and sugar. Saute/fry till golden brown (10 min).
    2. Deglaze the pan with white wine. Sprinkle onions with paprika and stir till paprika is warmed. Add in tarragon and vegetable flakes; stir.
    3. Add in water, bouillon, tomato paste, cooked lentils and barley. Bring to a boil. Reduce heat and simmer for 5 min. Add in more tarragon and additional water to thin the soup to your preference. Serve warm with a biscuit.
    4. Warm PAPRIKA: Add in a healthy pinch of cayenne pepper to sweet paprika.
    5. MICROWAVE BARLEY: 1 measure of rinsed barley, 2.5 measures water, healthy pinch salt. Microwave in rice-steamer fitted with inner lid for 15 min, turning every 5 min. Let sit 5 min. Drain.
    6. Description: "Lentils, barley and onions with sweet tarragon and warm paprika"
    7. Serving Ideas : Garnish with mixed sprouts. Biscuits made with a little egg, dry tarragon and roasted garlic granules.
    8. NOTES : The aroma of this thick, brown soup, is enticing. The first taste lacks depth. It's a little sweet. A little warm. A little chewy. But soon the flavors blend and deliver what the aroma promised. Very interesting soup with wonderful after-tastes. Do not be shy with the tarragon.

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