Armenian Lentil Soup

This recipe came to me through my Mother-in-Law. She dabbled briefly with being vegan and as she tried recipes and new ways to eat, we all fell in love with this soup. I always keep the ingredients on hand and make it up when we are sick, busy or need a good, clean meal. With lovely flavors, beautiful colors and chock full of fiber, this soup always makes me feel good. I have used chicken stock in place of the vegan alternative, but you can change this recipe to suit your needs. I hope you enjoy it as much as my family does.

This recipe makes a full pot of soup (12 cups), but it also freezes very well. Make a full batch to enjoy and save some for another night.

Armenian Lentil Soup

Rating: 51

Armenian Lentil Soup

Ingredients

  • 1 1/2 c. lentils (rinsed)
  • 10 c. water
  • 1/2 c. brown rice (rinsed)
  • 1 c. diced onions (I like yellow for this)
  • 2 Tbsp. lemon juice
  • 2 Tbsp Bragg's Liquid Aminos
  • 1 Tbsp. onion powder
  • 1 Tbsp salt
  • 1 Tbsp Chicken stock (or chicken like seasoning to make it vegan)
  • 3 cloves garlic, minced
  • 1 tsp. dill weed
  • 2 tsp. cumin
  • 1 package of chopped spinach (thawed)
  • 1 - 15 oz. diced tomatoes, drained

Instructions

  1. Add all ingredients to your soup pot, except the spinach and tomatoes. Bring it up to a boil, then turn down to a simmer for 1 hour. Lentils should be tender.
  2. Add the spinach and simmer for an additional minute. Stir in the tomatoes right before serving.
  3. *Note - Look for Bragg's Liquid Aminos in the health food section. It contains less sodium than soy sauce.

Notes

*Note - Look for Bragg's Liquid Aminos in the health food section. It contains less sodium than soy sauce.

http://mamavation.com/2012/11/armenian-lentil-soup.html

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Submitted by Andrea (@notimeMom) from Adventures in All Things Food. Farmer’s wife, SAHM and foodie at heart.

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