Armenian Vospov Chorbah (Lentil Soup)

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3 1⁄2 hours 8 Servings Print RecipeEmail Recipe


2poundlamb neck
8cupbeef stock
2poundtomatoes (coarsely chopped and undrained – canned works well)
20ouncegarbanzo beans (undrained – canned)
1cupdried lentils
1mediumonion (quartered)
2mediumonions (coarsely chopped)
3⁄4cupdried pitted prunes (halved)
3⁄4cuppomegranate juice
3⁄4cupdried apricots (halved – optional)


Heat lamb, 8 cups stock, the tomatoes, garbanzo beans, lentils, and quartered onion in Dutch oven to boiling; reduce heat. Simmer, uncovered, skimming foam and fat occasionally, until lamb is very tender, 1 1/2 to 2 hours.

Remove lamb from Dutch oven; let stand until cool enough to handle. Remove meat from bones; discard bones. Cut meat into bite-size pieces.

Skin any fat from surface of stock mixture in Dutch oven. Add lamb, apples, chopped onions, prunes, pomegranate juice, and apricots. Heat to boiling; reduce heat. Simmer 1 hour, skimming fat occasionally from surface.


You may also substitute cranberry juice for the pomegranate juice.

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