ARMENIAN LENTIL SOUP

Armenian Lentil Soup image

From Neva & Jim Brackett's 7 Secrets Cookbook. Makes a very healthy meal that's delicious! Spinach and tomatoes are added after the cooking is completed to keep their distinct green and red color, and give the soup eye appeal. I usually freeze half of this recipe to feed my family of four again later.

Provided by Enjolinfam

Categories Lentil

Time 1h15m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 15

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Ingredients

1 1/2 cups lentils
10 cups water
1/2 cup brown rice
1 cup diced onion
2 tablespoons lemon juice
2 tablespoons Braggs liquid aminos (can use soy sauce instead, but Braggs is healthier)
1 tablespoon onion powder
1 tablespoon salt (this is the amount the cookbook suggests, but I usually use about a 1/2 Tbsp salt so you might want )
1 tablespoon chicken-flavored vegetarian seasoning (I use McKay's Chicken Seasoning which is like chicken bouillon but it's vegetarian and healthier)
1 teaspoon garlic powder
1 teaspoon dill weed
2 teaspoons cumin
1 cup frozen chopped spinach
15 ounces diced tomatoes
ginger (optional, this is an option my family adds because we like a little ginger flavor)

Steps:

Place all ingredients in kettle except spinach and tomatoes. Bring to a boil, reduce heat, and simmer for 1 hour or until lentils are tender.
Add spinach and simmer 1 minute. Add tomatoes just before serving.
Leftovers can easily be frozen for another meal. I usually just freeze the soup in a ziplock freezer bag. Take it out the day before and put it in the fridge to thaw. Then reheat over the stove in a pot.

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