Vospapur (Armenian Lentil and Spinach Soup)

1. 1

   Heat a non-stick soup pot or Dutch oven over high heat.

2. 2

   When the pan is very hot, all at once add the onion, garlic, cumin, coriander, and paprika.

3. 3

   Let sit for 30 seconds without stirring, then add 1/4 cup of the chicken stock.

4. 4

   Saute over high heat, stirring, for 4 minutes.

5. 5

   Add another 1/4 cup of the chicken stock and scrape the bottom of the pot.

6. 6

   Add the lentils and spinach and cook, stirring, for 2 minutes.

7. 7

   Add the remaining 5 1/2 cups of chicken stock and the tomatoes and bring to a boil.

8. 8

   Reduce the heat to low, season with salt and pepper, and simmer, covered, until the lentils are tender, about 50 minutes.

9. 9

   Season with the lemon juice and additional salt and pepper, if needed.

10. 10

    Let sit for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.