Armenian Lentil Stew is a thick, rich medley of eggplant, peppers, tomatoes, onions, golden raisins, and lentils, all flavored with a savory-sweet blend of traditional herbs and spices. Naturally vegan and gluten-free, it is wonderful alone, or served over a bowl of rice or bulgar.
![Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman](https://thegoodheartedwoman.com/wp-content/uploads/2018/04/ALS-11-GHW.jpg)
Ten years ago, my daughter married a young Armenian named Vahe. When I first met Vahe, I could barely locate Armenia on a map; moreover, I knew virtually nothing about its rich culture and even less about the tumultuous history of its proud and faithful people. All I knew was this earnest, poetic young man loved my daughter, which is all I really needed to know back then.
![Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman](https://thegoodheartedwoman.com/wp-content/uploads/2018/04/LV-1-GHW.jpg)
And I knew he could cook, because whenever he visited us, that is what he did – COOK! Using nearly every pan in my kitchen, he would make us a bountiful feast of Armenian-inspired fare. Everything from delicious garlicky green beans with eggs to delectable eggplant rolls stuffed with carrots and raisins to amazing fire-roasted shish kabobs. (Like many Armenians, Vahe is a master of fire and skewer.)
![Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman](https://thegoodheartedwoman.com/wp-content/uploads/2018/04/ALS-4-GHW.jpg)
Over the last decade, I’ve learn a lot. I’ve developed a great appreciation and genuine respect for my son-in-law and the hard-fought struggle he has endured to become an American citizen. I’ve gained four amazing Armenian-American grandchildren and a wonderful extended family. I’ve read a number of books and countless articles on Armenian history (of which I was taught virtually nothing about in school) and learned a great deal about traditional Armenian cooking as well.
Did you know that Armenia is one of the oldest countries in the world? With a recorded history of about 3500 years, the small, landlocked country has a cuisine as old as the nation itself, where it occupies a unique place in Asiatic cuisine. Relying on a rich medley of diverse tastes and fragrances, Armenian cooking often employs savory flavors like lemon, garlic, onion, paprika, and sumac, and warm spices like cinnamon, vanilla, and cloves.
![Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman](https://thegoodheartedwoman.com/wp-content/uploads/2018/04/ALS-5-GHW.jpg)
I’ve known for some time that I wanted to celebrate this milestone in our family’s history here on GHW with a traditional Armenian recipe, so when I saw “Armenian Lentil Stew” on a restaurant menu awhile back, I knew that I had to give it a go. In the end, I don’t know how “traditional” this recipe is; in fact, my culinary instincts are telling me that, even with my exhaustive research, it may be a bit Americanize. All I know is, it’s delicious.
When it comes to ethnic recipes, I'm usually a stickler for authenticity, but under the circumstances, I think it's perfect. My son-in-law - who coaches his daughters' soccer team and reads Kant (in Russian) to his three-year old son, who would move heaven and earth for my daughter, and who stood almost five years ago in a courthouse and pledged his allegiance to the United States of America... well, he's a little Americanize now, too.
Happy Anniversary, kids. May you have many more to come. ?
![Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman](https://thegoodheartedwoman.com/wp-content/uploads/2018/04/ALS-11-GHW-150x150.jpg)
Armenian Lentil Stew
Ingredients
Stew
- 1 cup dried red or brown lentils or combination
- 5 cups vegetable or chicken broth
- ½ cup golden raisins or chopped dried apricots
- 2 tablespoons olive oil
- ½ large onion diced
- 1 pound eggplant peeled and diced ¼-3/8"
- 28 ounces canned diced tomatoes undrained
- 1 whole bell pepper red, green or yellow, diced
- 3 cloves garlic minced
- 1 tablespoon packed brown sugar
- 2 teaspoons hot paprika or regular paprika
- 1-2 teaspoons kosher salt or to taste
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ¼ teaspoon ground allspice
- 1 heaping teaspoon crushed dried mint leaves
- ½ teaspoon lemon zest
Garnish (Optional)
- fresh mint or cilantro chopped
- sour cream or plain Greek yogurt
Instructions
- Rinse lentils and place in large sauce pan. Add broth and golden raisins (or chopped dried apricots) and bring to a boil over medium-high heat. Reduce heat, cover, and simmer for 20 minutes.
- Heat olive oil in a Dutch oven or other heavy pan over medium heat until it begins to glisten, and then add chopped onions. Saute onions 5-7 minutes, until translucent.
- Add eggplant, tomatoes, bell pepper, and garlic to onions. Reduce heat, cover, and simmer for 10 minutes.
- Add lentil mixture and remaining Stew ingredients to vegetable mixture. Simmer until lentils are tender; about 30 minutes. Adjust seasonings to taste. If stew becomes too thick while cooking, add additional broth or water.
- Garnish with fresh mint or cilantro and a dollop of sour cream or Greek yogurt. Serve as is, or over cooked bulgar or basmati rice.
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
I used a number of recipes for inspiration and guidance in the development of this Armenian Lentil Stew recipe; most notably, Armenian Lentil Soup with Eggplant and Apricots [Peanut Butter Runner], and Armenian Lentil Soup [Epicurious].
![Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman](https://thegoodheartedwoman.com/wp-content/uploads/2018/04/ALS-6-GHW.jpg)
![Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman](https://thegoodheartedwoman.com/wp-content/uploads/2018/04/ALS-2-GHW.jpg)
![Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman](https://thegoodheartedwoman.com/wp-content/uploads/2018/04/ALS-Pin-1.jpg)
Avery Yaktus says
This looks so delicious. It's cold here in Wisconsin so I think some lentil soup is in order for this week! Thanks for sharing.
Traci says
I think you just won me over with the combo of lentils and eggplant! Yummmmy all around! And I love it that you used red and brown lentils...very interesting. Just pinned this beauty!
Renée ♥ says
Thanks so much, Traci!
Lisa Huff says
Wow so many spices and great flavors, love! And such a beautiful pic of your daughter and son-in-law!
Chrissy says
Aw, I love the story behind this recipe! I'm always intrigued by cuisines of other cultures and love mixing it up in the kitchen. The lentil eggplant combo sounds yummy and I can't wait to try it.
Ann says
What a sweet tribute to your son-in-law :). I actually have an Armenian uncle and cousins in my family and agree that the food is really special. This looks absolutely delicious!
Elaine @ Dishes Delish says
I really enjoyed reading your post! I don't know much about Armenian food but am very intrigued. I love lentils and adore eggplant, so I think I'm going to really enjoy this stew!! I can't wait to make your delicious dish!
Lindsay Ingalls says
This sounds incredible! I will have to try this recipe!
Brittany Poulson says
This looks great! I love trying new cuisines and flavors!
Marlynn | UrbanBlissLife says
Your son-in-law sounds like such a wonderful man, and you can feel the love that you have for him - and his love for your daughter - in this post. Such a blessing! This recipe looks like such a flavorful and delicious way to enjoy lentils!
Renée ♥ says
Thank you, Marlynn.
Pech says
What a great way to show appreciation to your son in law, Armenian food really is under appreciated and pretty cool how you highlighted this recipe here along with a great person and reminders of a rich culture that is worth exploring and learning about more!
Lauren says
This looks so good! I saw this on your instagram and had to come check it out so I could pin it! I cant wait to give it a try!
Renée ♥ says
Thanks so much for sharing, Lauren!
Jennifer Maune says
This looks like such a yummy recipe! I will have to try this soon!
-Jennifer
https://maunelegacy.com
Joan Cajic says
I can imagine having this with a side of rice. his looks really delicious and healthy too.
Mimi says
Fabulous! What lovely ingredients.
Patricia @ Grab a Plate says
I love lentils, and I love trying new dishes. I've never had Armenian food, and this dish looks amazing!
Jenna says
What a beautiful tribute to your son in law! He sounds like a great guy for your daughter and a wonderful father to your grandkids. I know very little about Armenian culture and food but I know I want to try this stew!
Andrew Terry says
In the ingredients list you specify raisins, but in the instructions you specify apricots - which is it please? I wonder why no-one else has noticed this!
Also, as a Brit, I'm curious as to why Americans always seem to review receipes BEFORE they've actually cooked them! A frequent comment is: "I can't wait to try this"! Why don't they cook it FIRST, and then let us know what they think? That would be far more useful, surely?
Renée ♥ says
Thank you for calling this to my attention, Andrew. The reason no one else has noticed this error is because it wasn't an error until recently, when I made a few changes to both the ingredient list and directions. Apparently, I accidentally omitted some things when I made the update to include the dried apricots as an option. (I made this stew with them recently and loved the results.) I believe the directions have been corrected now. I also updated the recipe with metric measurements today.