Aveluk cream soup with lentils in the Endever Skyline soup maker

Aveluk cream soup with lentils in the Endever Skyline soup maker

Category: First meal

Kitchen: armenian

Ingredients
Dried aveluk	80 g
Lentils	60 g
Onion	1/2 pcs.
Garlic	2 teeth
Potatoes	1 PC.
Olive oil.	1 tbsp. l.
Flour	1 tbsp. l.
Parsley, cilantro, regan	2-3 branches
Salt pepper	taste

Cooking method

• Soak aveluk in cold water for an hour, drain the water. Then bring it to a boil, drain the water again, squeeze out and add water to the "soup max." Pour washed lentils, chopped onions, garlic, vegetable oil, salt and pepper there. Pre-fry the flour, add to the mixture and turn on the P1 - cream soup program. Ten minutes after the start of cooking, add the diced potatoes, and five minutes before the end, add the chopped greens. Sprinkle the soup on bowls with olive oil and garnish with herbs.

Note

We have already written about aveluk - it is nothing but the horse sorrel well known to us, which is widely used for food in Armenia. And it is not in vain - in addition to its excellent taste, this plant has a lot of useful qualities: it contains tannins that remove toxins from the body, essential oil, oxalic acid salts, organic iron compounds and vitamin K, which belongs to the group of fat-soluble elements, promotes the synthesis of proteins, plays a significant role in the metabolism of bones and connective tissues, as well as healthy kidney function. Aveluk is harvested from May to July, braided in long braids and dried - when drying, a little bitterness inherent in the plant disappears.

Live and learn. I didn’t know that people eat horse sorrel. Damn, I missed it. In the village of this good .......

Thank you Larissa for enlightening. I respect lentil soups in any form. You can and this will try. To cook sorrel in the summer.

[Larissa]

Interesting soup!
And what a space for harvesting raw materials in the summer.
Larissa, but what does this mysterious aveluk taste like?
What the raw horse sorrel tastes and smells like, I remember very well from childhood - I dangled under my feet all the time, I wonder how the taste changes after drying.
Do you harvest the aveluk yourself?

You have regan in your recipe, I googled it, so they say that this is one of the names of basil. Is it so? (I ask because there is often confusion with the names of herbs and articles from the Internet do not clarify the questions, but only confuse).

[Tricia]

TriciaQuite right, regan is the same basil, in Armenia it is only called that, and I called it that since childhood and was very surprised when it turned out that it was basil. I haven't procured the Aveluk myself yet - my friends from Armenia regularly supplied it, but I'm also thinking of trying it. It tastes a bit like a fern, I think. Quite slightly.

The husband brought in pigtails of dried grass and demanded soup.
By the way, a lean dish. Delicious.

I'm glad I liked it, Varya!