Armenian-style vosp apur is a comforting lentil soup made with bulgur, tomato, onion, and dried mint, then brightened with lemon. Recipes vary by household and region; this version is hearty but not heavy, and its ingredients are easy to find in a standard grocery store.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, finely chopped (about 150 g)
- 1 medium carrot, peeled and diced (about 100 g)
- 3 garlic cloves, minced (about 9 g)
- 2 tablespoons (32 g) tomato paste
- 1 can diced tomatoes, with their juices (14.5 ounces / 411 g)
- 1½ cups (300 g) brown or green lentils, picked over and rinsed
- 8 cups (1.9 L) vegetable broth or low-sodium chicken broth
- ½ cup (90 g) medium-grind bulgur
- 1½ teaspoons (about 1.5 g) dried mint, crumbled between your fingers
- 1 teaspoon (6 g) fine salt, plus more to taste
- ¼ teaspoon (about 0.5 g) freshly ground black pepper
- ¼ teaspoon (about 0.5 g) Aleppo pepper, optional
- 2 tablespoons (30 ml) fresh lemon juice, plus lemon wedges for serving
- ¼ cup (15 g) chopped fresh parsley, for serving
- 1–2 cups (240–480 ml) hot water, as needed to adjust the finished soup
Instructions
- Prepare the ingredients. Pick through the lentils to remove any small stones or debris, then rinse them under cool water and drain. Chop the onion and carrot, mince the garlic, measure the bulgur and seasonings, and have the broth and tomatoes ready beside the stove. This preparation takes about 20 minutes, depending on how quickly you chop.
- Soften the vegetables. Warm the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and carrot and cook for about 6 minutes, stirring occasionally, until the onion is soft and translucent. Stir in the garlic and tomato paste and cook for 2 minutes, stirring so the paste darkens slightly without scorching. This short cooking step gives the broth a fuller tomato flavor.
- Simmer the lentils. Add the rinsed lentils, diced tomatoes and their juices, broth, salt, black pepper, and Aleppo pepper, if using. Stir well and bring the pot to a boil. Lower the heat to maintain a gentle simmer, partially cover, and cook for 25 minutes, stirring once or twice. The lentils should be starting to soften but do not need to be completely tender yet. If the pot boils vigorously, lower the heat; a gentle simmer helps the lentils cook evenly.
- Add the bulgur. Stir in the bulgur and dried mint. Keep the soup at a gentle simmer, partially covered, for 12 minutes, stirring every few minutes so the bulgur does not settle and catch on the bottom. Check a few lentils and grains: they should be tender, while the soup should still be spoonable. If the lentils need another few minutes, continue simmering and check again rather than raising the heat.
- Finish and rest. Remove the pot from the heat and stir in the lemon juice. Let the soup stand for 5 minutes; the bulgur will absorb some liquid and the flavors will settle. If it has become thicker than you like, stir in hot water ¼ cup (60 ml) at a time. Taste and adjust the salt, pepper, or lemon. Ladle into bowls and finish with parsley and lemon wedges.
Tips
- Use medium bulgur if possible. It softens in the final simmer while keeping a pleasant, slightly chewy texture. Fine bulgur can turn mushy, so add it for only the final 5–7 minutes and check often. Coarse bulgur may need extra simmering time and a splash more broth.
- Check your broth before salting. Broths differ in saltiness, and the tomatoes add some acidity. Start with the listed teaspoon, then taste after the lemon goes in and adjust at the end.
- Keep the simmer gentle. A hard boil can make the lentils split and cause the bulgur to stick. Stir around the bottom of the pot as the soup thickens, especially during the last 12 minutes.
- Do not worry if it thickens. Lentils and bulgur continue to absorb broth after cooking. Add hot water or broth when reheating to bring it back to the consistency you want; add lemon only after tasting, since its brightness can fade a little in storage.
Serving Suggestions
Serve the soup hot in wide bowls, with lemon wedges so each person can add acidity to taste. Chopped parsley adds a fresh contrast to the minty, tomato-rich broth. Armenian lavash or another thin flatbread is useful for scooping up the lentils and bulgur; crusty bread also works well. For a fuller meal, pair the soup with a crisp salad of cucumber, tomato, herbs, and a simple lemon dressing.
The soup is satisfying on its own, but small accompaniments make the table feel generous without competing with its flavors. A plate of olives, sliced radishes, or mild pickled vegetables adds a salty or tangy bite. If serving several dishes, offer the soup as a first course in smaller portions, or make it the main course with bread and salad. Keep extra lemon on the table rather than adding a large amount to the whole pot, since diners may prefer different levels of tartness.
Variations
For a gluten-free version, replace the bulgur with rice. Use ½ cup (90 g) long-grain rice and add it with the lentils at the beginning, since rice needs longer to cook than medium bulgur. Check the package timing and add a little extra broth if the rice absorbs more liquid than expected. The finished soup will be softer and less nutty, but still comforting.
For a smoother, more rustic bowl, use red lentils. Substitute 1½ cups (300 g) red lentils for the brown or green lentils. They cook faster and break down more, so add them with the broth and tomatoes, simmer for about 12 minutes, then add the bulgur and cook until both are tender. Start checking early; red lentils can become creamy rather than holding their shape.
Add greens at the end. Stir in 2 packed cups (about 60 g) baby spinach during the final 2 minutes, or add chopped kale during the last 8–10 minutes so it has time to soften. For a warmer spice profile, add ½ teaspoon (1 g) ground cumin with the tomato paste; it is a pleasant variation, though it shifts the flavor away from the mint-forward version here.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow airtight containers. The soup keeps for 3–4 days in the refrigerator. It will thicken as it sits because the bulgur and lentils continue to take up liquid; this is normal and does not mean it has spoiled. For longer storage, freeze in meal-size containers for up to 3 months for best quality. Leave a little room at the top because liquids expand as they freeze, and thaw overnight in the refrigerator.
Reheat a portion in a saucepan over medium-low heat, stirring often and adding broth or water a little at a time until it loosens. Heat leftovers to 165°F (74°C), as measured with a food thermometer, in line with USDA FSIS guidance. You can also microwave a covered portion, stirring halfway through and checking the temperature in more than one spot. Avoid repeatedly warming and cooling the full pot; reheat only what you plan to serve.
Frequently Asked Questions
Do I need to soak the lentils first?
No. Brown or green lentils cook in the soup without soaking, provided they are rinsed and free of debris. Older lentils can take longer to soften, so use the texture rather than the clock as your final guide. If they are still firm when the bulgur is ready, simmer the soup a little longer and add a splash of water if needed.
Can I use canned lentils?
Yes, but they are already cooked and will not need the full lentil simmer. Drain and rinse about 3½ cups (roughly 525 g) canned lentils, then add them with the bulgur. Simmer until the bulgur is tender, usually about 12 minutes, and check the package directions for the bulgur you are using. The lentils will be softer than dried lentils cooked in the broth.
What can I use instead of bulgur?
Rice is a convenient alternative if you need a gluten-free soup, though it should be added with the lentils so it has enough time to cook. Quinoa can also work: rinse ½ cup (about 85 g) and add it for roughly the final 15 minutes, checking its package instructions. Either substitute changes the soup’s texture and flavor; bulgur gives this version its characteristic wheat-like chew.
Can I make the soup ahead?
Yes. Make it a day ahead, cool it promptly, and refrigerate it in a covered container. The flavors meld, but the soup will be much thicker the next day, so loosen it with broth or water while reheating. Add a fresh squeeze of lemon just before serving to restore its bright finish.
Is this recipe vegetarian or vegan?
It is vegan when made with vegetable broth, and vegetarian when made with vegetable or meat-free broth. If you use chicken broth, the soup is no longer vegetarian. Check packaged broth and bulgur labels if you are cooking for someone with specific dietary needs, since ingredients and processing information can vary.
Why is my soup too thick or too thin?
Bulgur size, lentil age, and the strength of the simmer all affect how much liquid remains. If the soup is too thick, add hot broth or water a little at a time. If it is too thin, simmer it uncovered for several minutes, stirring often, or let it stand for 5 minutes so the grains absorb more liquid. Season again after adjusting the consistency.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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