Red And Green Lentils Soup

 Armenian Red and Green Lentils Soup

Is a hearty but light middle eastern  soup that uses both red and green lentils.  These are a favorite legume used in Middle Eastern cooking.  Like other legumes, lentils are low in fat and high in protein and fiber, but they have the added advantage of cooking quickly.  They have a mild flavor and need strong seasonings to flavor them.  When I first saw this recipe, I decided to use 2 different kinds.  The red lentils tend to cook down more, giving them a more creamy and soft consistency.  The green lentils are a little firmer giving the soup a firmer texture with the creaminess of the red.  The lentils paired with the brown rice makes this for a nice hearty meal.


Middle Eastern (Armenian) Lentil Soup with Red and Green Lentils

Middle Eastern (Armenian) Lentil Soup with Red and Green Lentils


  1. 3/4 cup green lentils, rinsed
  2. 3/4 cup red lentils, rinsed
  3. 1/2 cup brown rice, rinsed
  4. 1 medium onion, diced
  5. 1 small butternut squash, peeled and cubed
  6. 2 tbs freshly squeezed lemon juice
  7. 4 cups low sodium chicken broth
  8. 4 cups water
  9. 1 tsp dill
  10. 2 tsp cumin
  11. 2 tsp salt
  12. 1/2 tsp freshly ground black pepper


  1. All all ingredients to a large soup pot.
  2. Bring it up to a boil,
  3. then simmer for about an hour.
  4. The lentils, rice and butternut squash should be tender.

Red And Green Lentils Soup

Lentil soup is recognized as highly nutritious, a good source of protein, dietary fiber, iron and potassium. Hippocrates prescribed lentils for patients with liver ailments.

History and literature

Red And Green Lentils Soup
[Lentils were unearthed in the Paleolithic and Mesolithic layers of Franchthi Cave in Greece (9,500 to 13,000 years ago), in the end-Mesolithic at Mureybet and Tell Abu Hureyra in Syria, and sites dating to 8000 BC in the area of Jericho. The ancient Greeks were lovers of lentil soup, as attested to by a comment by Aristophanes: “You, who dare insult lentil soup, sweetest of delicacies.” Lentil soup is mentioned in the Bible: In Genesis 25:30-34, Esau is prepared to give up his birthright for a pot of fragrant red lentil soup (a “mess of pottage” in some versions) being cooked by his brother, Jacob. In Jewish tradition, lentil soup has been served at times of mourning, the roundness of the lentil representative of a complete cycle of life.


Lentil soup may include vegetables such as carrots, potatoes, celery, parsley, tomato, and onion. Common flavorings are garlic, bay leaf,cumin, olive oil, and vinegar. It is sometimes garnished with croutons or chopped herbs or butter, olive oil, cream or yogurt. Indian lentil soup contains a variety of aromatic spices. In the Middle East, the addition of lemon juice gives a pungent tang and cuts the heaviness of the dish. In Egypt, Red and green lentils soup is commonly puréed before serving, and is traditionally consumed in the winter.]

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           Visit our market place for any of the ingredients.


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