Armenian Vospov Chorbah (Lentil Soup)
Cuisine, January/February 1981
3 1⁄2 hours — 8 Servings | Print RecipeEmail Recipe | |||||||||||||||||||||||||||||||
Ingredients
| ||||||||||||||||||||||||||||||||
InstructionsHeat 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. |
||||||||||||||||||||||||||||||||
NotesYou may also substitute cranberry juice for the pomegranate juice. |
- Login to post comments
Recent comments
8 years 16 weeks ago
8 years 19 weeks ago
8 years 19 weeks ago
8 years 26 weeks ago
8 years 26 weeks ago
8 years 27 weeks ago
8 years 27 weeks ago
8 years 27 weeks ago
8 years 28 weeks ago
8 years 31 weeks ago