Armenian lentil soup

Armenian lentil soup

Today we are preparing a hearty, warming and very tasty soup with an oriental flavor. There is Armenian soup «Vosnapur»‎ on the table. Mandatory ingredients are lentils, walnuts and dried fruits. It can be raisins, dried apricots, prunes. The rest of the components can be changed, it all depends on the specific region. So there is no single correct recipe. The soup turns out to be rich, fragrant, with a sharp-sweet taste.
5 from 1 vote
Cook Time 1 hour 12 minutes
Total Time 1 hour 12 minutes
Course Soup
Cuisine Caucasus
Servings 10 people
Calories 145 kcal


  • 1 saucepan
  • 1 frying pan
  • 1 tablespoon
  • 1 knife
  • 1 chopping board
  • 1 teaspoon


  • 3 tbsp lentils
  • 3 tbsp rice
  • 400 g beef
  • 1 pc yellow onion
  • 3-4 pcs potato
  • 7-10 pcs dried apricot
  • handful walnut kernels
  • 1 tsp adjika abkhazian
  • 1 tbsp vegetable oil
  • 2,5 liter water
  • ¼ tsp salt
  • 1 pinch pepper
  • bunch parsley for serving


  • Prepare everything you need.
    Ingredients for armenian lentil soup
  • Put the beef in a saucepan with water, bring to a boil. Drain all the liquid together with the gray scale, rinse the meat and pour clean water. Boil for half an hour, then pour in the lentils.
    3 tbsp lentils, 400 g beef, 2,5 liter water
  • After another 10 minutes, add rice.
    3 tbsp rice
  • And medium-sized sliced potatoes.
    3-4 pcs potato
    Sliced potatoes
  • Cook until all the ingredients are ready, it will take about another ¼ a hour. Fry the onion in vegetable oil in a frying pan and put it in the soup.
    1 pc yellow onion, 1 tbsp vegetable oil
    Fried yellow onion
  • Then send the dried apricots cut into strips and chopped walnut kernels.
    7-10 pcs dried apricot, handful walnut
    Sliced dried apricots, chopped walnut kernels
  • Add Abkhazian adjika, salt and pepper. Adjika will create the necessary color. But, if this ingredient is not found, then be sure to add a couple of cloves of crushed garlic and red hot pepper to the soup. 
    1 tsp adjika abkhazian, ¼ tsp salt, 1 pinch pepper
    Adjika sauce, salt, pepper
  • Boil for another 5-7 minutes, turn it off and let it stand under the lid for a while. If the soup thickens excessively during cooking, add water to the desired consistency.
    Final step of making armenian lentil soup
  • Armenian soup «Vosnapur»‎ is ready. When serving, sprinkle with chopped parsley.
    bunch parsley
    Armenian lentil soup


Calories: 145kcalCarbohydrates: 6gProtein: 8gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 28mgSodium: 98mgPotassium: 157mgFiber: 1gSugar: 0.5gVitamin A: 27IUVitamin C: 0.2mgCalcium: 18mgIron: 1mg




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