I recently spent a week in Armenia and was pleasantly surprised by the food there- especially when eating in family ” restaurants” in local villages. I came home seeking out Armenian recipes so i could try more of their food back in the UK. This is from ” Home Food” by Olia Hercules.
Ingredients
- 500 g chard
- 2 tbsps olive oil
- 1 onion finely chopped
- 2 tbsps tomato puree
- 2 tbsps rose harissa
- 200 g brown or puy lentils
- 2 small potatoes scrubbed but unpeeled, chopped in 2 cm pieces
- 1.5 litres water, vegetable or chicken stock
- 30 g unsalted butter
- 4 garlic cloves finely chopped or grated
- 1 tbsp dried mint
- 1 lemon quartered
- sea salt
Servings:
Instructions
- Slice the chard stalks quite finely and roughly chop the leaves.
- Heat the olive oil in a large saucepan or cast iron pot. Cook the onion and a pinch of salt over a medium low heat until soft and translucent. Add the tomato paste and harissa and cook for a couple of minutes, stirring often.
- Add the lentils and potatoes, coat them in the pan juices then pour in the water or stock. Cook for about 20 minutes.
- When the lentils are soft and the potato is almost done add the chard stalks followed five minutes later by the leaves. Cook for about 10 minutes and check seasoning. Remove from the heat.
- Heat the butter in a small frying pan and add the garlic, cooking for a minute over a low heat and swirling it around the pan . As soon as it looks like it might start turning golden add the dried mint and pour it all into a small bowl.
- Divide the soup between four bowls and top with a squeeze of lemon juice and some of the butter.
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