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VOSPAPUR (ARMENIAN LENTIL AND SPINACH SOUP)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Ethnic
Appetizers Vegetables
Amount Measure Ingredient -- Preparation Method
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1 lg Onion, chopped
3 ea Garlic cloves, minced
1 t Ground cumin
1/2 ts Ground coriander
1 t Hungarian paprika
6 c Vegetable stock
1 1/2 c Dried lentils
-- rinsed & drained
20 oz Frozen spinach, thawed
29 oz Tomatoes, chopped
Salt & pepper
4 tb Lemon juice
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 1/4 cup of
the chicken stock. Saute over high heat, stirring, for
4 minutes. Add another 1/4 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 5 1/2 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. Serving Ideas :
Serve with a good dense hearty bread.
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