Slow Cooker Armenian Lentil Soup
The day my family moved into our house in Anaheim Hills was the same day this amazing Armenian restaurant opened and that was the start of a love affair with the food. We went that first night and it was run by a family, over the years, we grew to know and love the family, watching them get married and have kids, all while their little restaurant flourished. Even now, when I go back to California, I make sure I have some Rosine’s for a meal. I have not had a bad thing there but their Lentil Soup is one of my absolute favorites, its some comforting and delicious, you cant go wrong. My order was often a Lentil Soup and Armenian Pizza, called Lehmejoun, it always was perfect.
Since I now live so so far away and we don’t get to California much, I knew I had to recreate it at home. I also love my slow cooker like WHOA so I knew I wanted to use that to make it easier on this mama. I had made Real Whole Life’s Golden Glow Soup in the slow cooker with great success so I took those same techniques and the flavors I know and love. This soup is so so good, my 5 year old declared it the best soup ever, probably because I put some crushed pita chips on it but I’ taking it as a win! This beauty will fill you up and it won’ make you feel heavy, it’s Vegan! I was able to make a big batch and freeze some for chilly nights or nights I just cannot cook another dish. I hope you and your family enjoy it as much as mine does!
Slow Cooker Armenian Lentil Soup
1 medium onion, diced
3 medium carrots, diced
2 Tablespoons oil
4 cloves garlic, minced
1 Tablespoon ground cumin
1 teaspoon coriander
2 teaspoons smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
2 bay leaves
4 cups broth
1 cup water
2 cups red lentils, rinsed and drained
Juice of 1 lemon
- In a large skillet, heat the oil on medium heat, add the onions, carrots, garlic, and spices. Stir and cook until the onions are transluscent and the carrots are tender.
- Transfer the mixture to the slow cooker, add the remaining ingredients, excluding lemon, and stir.
- Cook on LOW for 6-8 hours or HIGH for 4-5 hours. When done, remove the bay leaves, squeeze lemon juice, stir, and serve with pita chips, parsley, and a sprinkle with additional paprika.
Sautéing the carrots and onions with the spices ensures that the flavors are deep and layered. Onions that are pre-cooked going into the slow cooker have less bite and are softer texture.
Here are those flavor-packed vegetables, ready for the slow cooker. This is the only prep and it takes only a few minutes, totally worth the extra effort.
This is it, other than a squeeze of lemon at the end!
That color gets me every time…
