Vospapur (Armenian Lentil & Spinach Soup)
Yield
6 servingsPrep
15 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 3 | each |
garlic cloves
minced |
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
coriander
ground |
|
| 1 | teaspoon |
paprika
|
|
| 6 | cups |
vegetable stock
|
|
| 1 ½ | cups |
lentils
dried, rinsed & drained |
|
| 20 | ounces |
spinach
thawed |
|
| 29 | ounces |
tomatoes
chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 4 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 3 | each |
garlic cloves
minced |
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
coriander
ground |
|
| 5 | ml |
paprika
|
|
| 1.4 | l |
vegetable stock
|
|
| 355 | ml |
lentils
dried, rinsed & drained |
|
| 578 | ml/g |
spinach
thawed |
|
| 838.1 | ml/g |
tomatoes
chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 6E+1 | ml |
lemon juice
|
|
Directions
Heat a non-stick soup pot or Dutch oven over high heat.
When the pan is very hot, all at once add the onion, garlic, cumin, coriander, and paprika.
Let sit for 30 seconds without stirring, then add ¼ cup of the chicken stock.
Sauté over high heat, stirring, for 4 minutes.
Add another ¼ cup of the chicken stock and scrape the bottom of the pot.
Add the lentils and spinach and cook, stirring, for 2 minutes.
Add the remaining 5½ cups of chicken stock and the tomatoes and bring to a boil.
Reduce the heat to low, season with salt and pepper, and simmer, covered, until the lentils are tender, about 50 minutes.
Season with the lemon juice and additional salt and pepper, if needed.
Let sit for 5 minutes before serving.
