Name: Armenian Lentil Stew
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: 1 cup dried red or brown lentils (or combination ); 5 cups vegetable or chicken broth; 1/2 cup golden raisins (chopped); 2 tablespoons olive oil; 1/2 large onion (diced); 1 pound eggplant (peeled and diced 1/4-3/8"); 1 28-oz can diced tomatoes (undrained); 1 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); 3/4 teaspoon ground cinnamon; 1/2 teaspoon cumin; 1/4 teaspoon allspice; 1 heaping teaspoon crushed dried mint leaves; 1/2 teaspoon lemon zest; fresh mint or cilantro (chopped); sour cream or plain Greek yogurt

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.

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.

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.)

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.

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. 💚

5 from 1 vote

Armenian Lentil Stew

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Print Recipe Pin Recipe

Course: Main Dish, Soup

Cuisine: Armenian

Servings:

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Stew

1 cup dried red or brown lentils or combination
5 cups vegetable or chicken broth
1/2 cup golden raisins chopped
2 tablespoons olive oil
1/2 large onion diced
1 pound eggplant peeled and diced 1/4-3/8"
1 28-oz can diced tomatoes undrained
1 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
3/4 teaspoon ground cinnamon
1/2 teaspoon cumin
1/4 teaspoon allspice
1 heaping teaspoon crushed dried mint leaves
1/2 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 chopped 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.
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

WW Smartpoints [2018] - 16 Smartpoints total for one whole batch, or 2 Smartpoints per serving
If stew becomes too thick while cooking, just add some additional broth or water.
Like most stews, this is always better the next day when the flavors have had a chance to play together.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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].

Do you love beautiful pottery? The stunning bowl in the back left of many of these stew images is from Muddy Pants Pottery. Check them out!

Comments

Avery Yaktus says
April 16 at

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
April 16 at

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
  April 16 at
  
  Thanks so much, Traci!
  
Lisa Huff says
April 16 at

Wow so many spices and great flavors, love! And such a beautiful pic of your daughter and son-in-law!

Chrissy says
April 16 at

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
April 16 at

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
April 16 at

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
April 16 at

This sounds incredible! I will have to try this recipe!

Brittany Poulson says
April 16 at

This looks great! I love trying new cuisines and flavors!

Marlynn | UrbanBlissLife says
April 16 at

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
  April 16 at
  
  Thank you, Marlynn.
  
Pech says
April 16 at

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
April 16 at

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
  April 16 at
  
  Thanks so much for sharing, Lauren!
  
Jennifer Maune says
April 16 at

This looks like such a yummy recipe! I will have to try this soon!

-Jennifer
https://maunelegacy.com

Joan Cajic says
April 17 at

I can imagine having this with a side of rice. his looks really delicious and healthy too.

Mimi says
April 17 at

Fabulous! What lovely ingredients.

Patricia @ Grab a Plate says
April 17 at

I love lentils, and I love trying new dishes. I’ve never had Armenian food, and this dish looks amazing!

Jenna says
April 19 at

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!

Armenian Lentil Stew {with Eggplant & Golden Raisins}