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Armenian Lentil and Aveluk Soup

Make a traditional Armenian dish in your own kitchen — with a one-of-a-kind flavor! Aveluk is nothing other than mountain sorrel. It turns out it's perfectly edible — you just have to dry it first, which takes away the bitterness. The soup has a distinctive taste, but my family and I love it. Give it a try, too :)

KaterinaAuthor avatar
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Armenian soup with lentils and aveluk
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 2 g
Fats 22 % 2 g
Carbohydrates 56 % 5 g
45 kcal
GI: 100 / 0 / 0
  • Cook the lentils and bulgur ahead of time. It's best to soak the lentils for a few hours, then cook them for 25 minutes and drain. Bulgur can be cooked without soaking (20 minutes over low heat) using a 1:2 ratio of grain to water. Once the grains are ready, you can start on the soup — it's easy: 1. Rinse the aveluk in cold water, ideally a few times, draining the water each time. Then cover the aveluk with water and let it soak for 1 hour. 2. Drain the soaked aveluk in a colander and let the water run off. 3. Cut the aveluk into pieces. 4. Pour the water into a pot, set it over the heat, and bring to a boil. 5. Peel the onion and cut it into cubes. 6. Heat the vegetable oil in a skillet and fry the onion until golden. 7. Add salt to the boiling water, then add the aveluk and the pre-cooked lentils and bulgur, and lower the heat. 8. Add the fried onion and your favorite spices to the pot. 9. Simmer the soup for 10 minutes over low heat. Serve it hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Dried uncooked lentils - 340  kcal/100g
  • Dried cooked lentils - 106  kcal/100g
  • Lentils - 340  kcal/100g
  • Bulgur - 342  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Dried spices - 240  kcal/100g
  • Aveluk - 19  kcal/100g

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