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

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.

*** Explore more Armenian Lentil Soup Recipes »

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