Growing up half Armenian, one of my favorite soups is lentil. It's so comforting and filling. Besides, my favorite food has always been lemon, so I'm always delighted when a soup requires a little lemon squeeze before devouring. In 2004, I traveled to Eastern Turkey with my mom and sister to visit significant historical Armenian cities and villages now inhabited by Turks and Kurds since the Armenian Genocide. It was on this trip we stopped to have lunch in a not so impressive Kurdish town, but the lentil soup was insanely memorable. It has taken me years to replicate it!
This makes two servings if you're eating this as a main dish.
1 cup red lentils, rinsed until the water runs clear
2-3 tbsp Miyokos vegan butter
1 medium onion chopped
1 tbsp ground cumin
salt to taste
Place the clean lentils in a pot, cover with filtered water and bring to a boil.
Reduce heat and cover.
Cook for 30 minutes--keep checking to see if you need to add more water making sure lentils are covered.
Meanwhile, chop you onion.
Heat the Miyokos vegan butter in a skillet and sauté onions until they're soft and golden. About five minutes.
Add onions to the lentils as well as the cumin and salt.
Cook ten minutes longer while stirring.
Puree the lentils and onions until smooth.
Serve in bowls and option, sprinkle a little bit of cumin on top.
Serve with a lemon wedge.