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.
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
- 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.
- Add the spinach and simmer for an additional minute. Stir in the tomatoes right before serving.
- *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.
Now it’s you turn! Please link up your healthy recipes below:
