We could easily have soup all year round. Growing up a hearty bowl of homemade soup or stew was comfort food and my parents would make enough to last a few days. Lentil Soup was always a favourite! Now that fall just around the corner we know we’ll be reaching for the soup pot more often.
We already have our eyes on Lozhka — a recipe book by Alissa Timoshkina, an award-winning writer and co-founder of #CookforUkraine. This brand new soup and stew recipe book is teeming with beautiful photography and tantalizing recipes that will sure to inspire. It celebrates comforting dishes from across Eastern Europe. And if you’re wondering, the name Lozhka means “spoon” in Eastern Slavic languages. We’re pretty sure this recipe book will earn a coveted spot in our kitchens!
Lucky for us, the publisher recently granted us a sneak taste of what’s to come! This recipe already has us drooling!
“This soup is a favourite of mine from the Armenian repertoire. It is at once familiar and excitingly different – the addition of prunes reminds me of the Ashkenazi and Western Ukrainian traditions, while the walnuts are a distinctly Persian-Caucasian touch. The spicing is very simple, something that can be easily achieved in most Eastern European homes (and yours, too!). Traditionally, this soup is made with beef, but I have made it vegetarian. Serve with a warm bread for dipping, some chilli flakes for extra warmth, and plenty of fresh green herbs to garnish.”
Armenian Lentil Soup with Prunes and Walnuts ~ From Lozhka by Alissa Timoshkina
Serves 4–6
Ingredients:
1 tbsp vegetable oil
1 onion, finely diced
1 carrot, grated
1 celery stick, finely diced
1 tsp ground coriander
1 tsp sweet paprika, plus extra to serve
150g (5½oz/scant 2/3 cup) red lentils
10 prunes, pitted and chopped
60g (2¼oz) walnuts, toasted and pounded or blitzed
1 bay leaf
1.2 litres (40fl oz/5 cups) vegetable broth
salt and black pepper, to taste
To Garnish:
- chilli (red pepper) flakes
- fresh coriander (cilantro) leaves
Instructions:
Heat the oil in a saucepan over a medium heat, add the onion, carrot and celery with a
generous pinch of salt and fry for 10–12 minutes.
Add the spices and mix thoroughly, then add the lentils, prunes, walnuts and bay leaf. Pour in the broth and bring to the boil, then reduce the heat and simmer gently for 40 minutes, or until the lentils are soft and tender.
Taste and season with salt and pepper to your liking. Serve ladled into bowls and sprinkled with sweet paprika, chilli flakes and fresh coriander leaves.
Pre-orders have opened up for this incredible recipe cookbook here.
* this recipe was printed with permission from the publisher for editorial purposes only.