Armenian Lentil Soup

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.

• Ready In: 1 hr 15 mins
• Serves: 12
• Yields: 12 cups

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)

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.