Armenian Church of the Holy Translators
38 Franklin Street, Framingham, MA 01702

RECIPE OF THE WEEK

LENTIL SOUP

For 2 to 3 people

1 CUP OF LENTIL
1/2 CUP WHITE RICE
2 CARROTS
2 LARGE ONIONS
1/4 CUP DARK RED KIDNEY BEANS

PUT IN A LARGE CASSEROLE THE LENTIL AND RICE AFTER WASHING AND DRAINING. ADD 6 CUPS OF DRINKING WATER AND COVER. PUT ON STOVE AND START COOKING. IN THE MEAN TIME BEFORE THE WATER STARTS TO BOIL, PREPARE THE CARROTS, PEAL THEM AND CUT THEM INTO SMALL SQUARE SHAPES. WHEN THE WATER STARTS BOILING, ADD THE CARROTS TO THE LENTIL/RICE SOUP AND ADD SALT TO TASTE. REDUCE HEAT TO MEDIUM/LOW. WHILE THE SOUL IS BOILING, CHOP THE ONIONS AND SAUTEE ON MEDIUM HEAT IN OLIVE OIL UNTIL ALMOST CARAMELIZED NOT BURNED, WHEN DONE, PUT ON THE SIDE.

YOU HAVE TO CHECK THE LENTIL AND RICE TO SEE IF IT IS BECOMING TENDER BY TASTING WITH A SMALL SPOON, IF IT NEEDS MORE WATER TO COOK, ADD AS YOU GO ALONG, MAKE SURE THERE IS ENOUGH OF THE SOUP LIQUID AND WHEN FINALLY DONE, THEN ADD THE COOKED ONIONS AND DARK RED KIDNEY BEANS TO IT AND LET IT BOIL AGAIN FOR ABOUT 5 TO 10 MINUTES, THEN TURN OFF STOVE.

WHEN READY TO EAT, ADD A SPRINKLE OF DRIED MINT ON YOUR SOUP AND ENJOY THE FLAVOR!

If you'd like to make more, double the measurements depending on how many people you intend to feed.