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.
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
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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