Armenian lenten vegetarian recipes: lentils + eggplant Bostania from Ourfa

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Armenian Cooking Facebook group

Ancestor's LENTEN Cuisine

BOSTANIA from OURFA Armenians

1 cup of red lentils

1 cup of coarse bulghur

2 eggplants

3 tomatoes

Salt

For the sauce –

2 tablespoons of tomato/pepper sauce

1 clove of garlic

red and black pepper

mint, Sumac

Pomegranate syrup

Lemon juice

Boil the lentils, then add the bulghur and continue to boil.
Add the chopped eggplants and tomatoes and cook until the soup becomes starchy.
Serve lukewarm or cold, with a sour and hot sauce on the side.