Armenian Vospov Chorbah (Lentil Soup)

Cuisine, January/February 1981

3 1⁄2 hours — 8 Servings

Ingredients

2	pound	lamb neck
8	cup	beef stock
2	pound	tomatoes (coarsely chopped and undrained – canned works well)
20	ounce	garbanzo beans (undrained – canned)
1	cup	dried lentils
1	medium	onion (quartered)
2	medium	onions (coarsely chopped)
3⁄4	cup	dried pitted prunes (halved)
3⁄4	cup	pomegranate juice
3⁄4	cup	dried apricots (halved – optional)

Instructions

Heat lamb, 8 cups stock, the tomatoes, garbanzo beans, lentils, and quartered onion in Dutch oven to boiling; reduce heat. Simmer, uncovered, skimming foam and fat occasionally, until lamb is very tender, 1 1/2 to 2 hours.

Remove lamb from Dutch oven; let stand until cool enough to handle. Remove meat from bones; discard bones. Cut meat into bite-size pieces.

Skin any fat from surface of stock mixture in Dutch oven. Add lamb, apples, chopped onions, prunes, pomegranate juice, and apricots. Heat to boiling; reduce heat. Simmer 1 hour, skimming fat occasionally from surface.

Notes

You may also substitute cranberry juice for the pomegranate juice.