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Armenian Lentil Soup

Armenian Lentil Soup Recipe

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.
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Prep Time 15 mins
Cook Time 1 hr
Course Soup
Cuisine Armenian
Servings 12 cups
Calories 77.4 kcal

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)

Instructions
 

  • 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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Nutrition

Serving: 296gCalories: 77.4kcalCarbohydrates: 15.1gProtein: 4gFat: 0.6gSaturated Fat: 0.1gSodium: 601.5mgFiber: 3.4gSugar: 2.2g
Keyword < 4 Hours, Beans, Easy, European, Free Of..., Lactose-free, Lentils, Vegan, Vegetable, Weeknight, Winter
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