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Vospapur (Armenian Lentil & Spinach Soup)

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

1 hrs

Ready

1 hrs
Low 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
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3 each garlic cloves
minced
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1 teaspoon cumin
ground
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½ teaspoon coriander
ground
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1 teaspoon paprika
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6 cups vegetable stock
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1 ½ cups lentils
dried, rinsed & drained
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20 ounces spinach
thawed
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29 ounces tomatoes
chopped
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1 x salt and black pepper
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4 tablespoons lemon juice
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Ingredients

Amount Measure Ingredient Features
1 large onions
chopped
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3 each garlic cloves
minced
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5 ml cumin
ground
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2.5 ml coriander
ground
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5 ml paprika
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1.4 l vegetable stock
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355 ml lentils
dried, rinsed & drained
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578 ml/g spinach
thawed
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838.1 ml/g tomatoes
chopped
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1 x salt and black pepper
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6E+1 ml lemon juice
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 442g (15.6 oz)
Amount per Serving
Calories 2114% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 23mg 1%
Total Carbohydrate 13g 13%
Dietary Fiber 17g 68%
Sugars g
Protein 29g
Vitamin A 40% Vitamin C 44%
Calcium 9% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

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