Armenian Lentil Soup

Enjolinfam's Note:

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.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 12

Yield: 12.0 cups

• 1 ½ cups lentils
• 10 cups water
• ½ 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)

Directions:

1. 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.
2. Add spinach and simmer 1 minute. Add tomatoes just before serving.
3. 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.

Reviews

[Vegwife]

This was really delicious. My DH and I really enjoyed it. This recipe is not kid-friendly. I used almost everything except I used chicken bullion and soy sauce. Loved the touch of ginger, but I guessed as to how much because there is no measurement. I will definitely make this again. Thanks for posting.