Armenian Lentil Soup
Time: Approximately 30 minutes of prep time and 3 hours of cook time.
Serves: 8-12
Inspired by: I’ve always enjoyed lentil soups and they can be so healthy. Many Armenian and Turkish versions of lentil soup include apricots. I love the concept of that, but often find they use too many and overpower the soup. After experimenting a bit, I like this version because it adds some depth and interest to the flavor without throwing it out of balance.
Supplies: Large soup pot
Ingredients:
- 4 tablespoons olive oil
- 2 cups chopped onions (2 small onions or one large onion)
- 6 large cloves garlic, minced
- 6-8 medium tomatoes chopped (or 1, 28 oz can organic fire roasted diced or crushed tomatoes)
- ½ cup chopped dried apricots
- 2 cups lentils (any color)
- 6 cups water to start (you may add another 3-6 cups while it’s cooking)
- 1 teaspoon dried mint
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon cayenne (could use a curry powder instead or for part of this to change flavor a bit)
- ½ teaspoon crushed ground pepper
- ½ teaspoon salt
Garnish – Finishing Touches:
- Fresh parsley – chopped
- Paprika
- Salt and pepper to taste (I typically add another 1/2 to 1 teaspoon of salt)
- Freshly squeezed lime juice
Preparation:
- Sauté onions and garlic in olive oil until translucent.
- Add lentils, tomatoes, apricots, water and spices.
- Simmer for 3 hours, or until the lentils are completely soft. Add hot water as needed to keep the soup to your desired thickness.
- Add additional salt & pepper if still needed.
- When serving, squeeze some lime juice over the top, and garnish with paprika and parsley.
Note: You can of course skip the lime and the other garnishes, but I love lime juice drizzled on this lentil soup – I think it brings out a beautiful flavor.
Wine Suggestions: This soup has a spicy kick to it, but also a hint of sweetness. A medium bodied red with some nice fruitiness and/or a bit of spice on it would be perfect such as the 2006 Tablas Creek Esprit de Beaucastel (45% Mourvedre, 28% Grenache, 22% Syrah, 5% Counoise) or a similar Southern Rhone blend. I’d probably also try a Rioja or a lighter-style Zinfandel (something like Hartford Court is nice). If you prefer white, the best match would be something off-dry such as a Kabinett Riesling. I had an inexpensive Riesling from Washington recently that was actually a very good pairing – Eroica from Chateau St. Michelle. What I enjoyed about this one is that it’s only slightly off dry. Eroica is the result of a winemaking collaboration between Chateau Ste. Michelle’s Bob Bertheau and famed Mosel winemaker Ernst Loosen.
Turkey Wrap with Yummy Mustard
Time: 5 minutes
Serves: 1
Inspired by: Trying to make a pretty “finger food” for a party and knowing that this mustard makes everything taste fabulous. I think this wrap has pretty holiday colors (red and green) when cut into small sandwich bites.
Ingredients:
- 1 tortilla (I prefer the green spinach tortillas or something like these made with roasted bell pepper and chili)
- 4-6 thin slices of peppered turkey from your local deli
- 1 – 2 slices of provolone cheese
- 1 handful of spinach leaves
- 2 thin strips of roasted red peppers (roast your own or from a jar is fine)
- 1 teaspoon yummy mustard
Preparation:
- Spread the mustard on the tortilla – leave the top inch mustard free (so it doesn’t squeeze out when you roll it).
- Add the following in layers so they are spread evenly across the bottom third to half of the tortilla – spinach leaves, turkey, cheese, roasted red pepper.
- Then roll the tortilla and all the fillings starting from the bottom.
- Spear with a toothpick through the middle to help hold it together, or wrap in foil
Note: For parties these make great bite-sized sandwiches if you cut the wrap into 4-5 slices and secure each with a toothpick. You may need to cut off the ends.
Wine Suggestions: To balance the spiciness of the mustard, the best matches would be an off -dry or fruity white such as a Viognier, Torrontes, and possibly a Pinot Gris or Chenin Blanc, or a medium bodied spicy red with some good ripeness such as a Southern Rhone Syrah-Grenache blend.
Hummus (Traditional & Spicy)
Time: 5-10 minutes
Serves: 12 as an appetizer
Inspired by: When I first decided to learn to cook, I started with all Armenian foods I had as a child. Although hummus wasn’t actually something I discovered until I was an adult, it seemed like one of the basics that I should know how to make and include in my “Mediterranean-themed” meals. I’ve come to love the simplicy of making it and how healthy it is as snack or appetizer with raw veggies.
Ingredients:
- 2 cans garbanzo beans (15 oz cans)
- Juice of 1 to 1 ½ lemons (ideally, just a tiny bit more than ¼ cup)
- 1-2 garlic cloves
- ¼ – 1/3 cup Tahini
- ½ to ¾ cup water (usually needs at least ¾ cup)
- ¼ teaspoon cumin
- ¼ teaspoon cayenne (can add up to 3 teaspoons of cayenne to make a very spicy hummus)
- Salt to taste (usually between 1/4 and 1/2 teaspoon)
- Garnish: light olive oil, paprika and parsley
Recipe:
- Drain garbanzo beans and rinse well in colander.
- Blend garbanzo beans, lemon juice, garlic, Tahini, 1/2 cup water and spices in food processor until smooth and to your desired thickness. Add salt to taste – usually at least ¼ teaspoon. Add additional water a little bit at a time until it is your desired consistency.
- Serve in a low, wide dish. Drizzle with a high-quality olive oil and sprinkle with paprika. If available, garnish with parsley.
Wine Suggestions: A crisp white or light red. If go heavier on the garlic, a light red such a Spanish Rioja is perfect. If you go really spicy, then a medium-bodied, spicier Syrah-Grenache based Southern Rhone could be nice or even an off-dry white to balance the flavors.