Vospapur (armenian lentil and spinach soup)

Yield: 6 servings

Measure Ingredient
1 large Onion; chopped
3 \N Garlic cloves; minced
1 teaspoon Ground cumin
½ teaspoon Ground coriander
1 teaspoon Hot Hungarian paprika or more to taste
6 cups Defatted chicken stock
1½ cup Dried lentils rinsed and drained
20 ounces Frozen spinach; thawed
29 ounces Canned chopped tomatoes including juice
\N \N Salt and pepper; to taste
4 tablespoons Lemon juice or more to taste

Heat a non-stick soup pot or Dutch oven over high heat. When the pan is very hot, all at once add the onion, garlic, cumin, coriander, and paprika. Let sit for 30 seconds without stirring, then add ¼ cup of the chicken stock. Saute over high heat, stirring, for 4 minutes.

Add another ¼ cup of the chicken stock and scrape the bottom of the pot. Add the lentils and spinach and cook, stirring, for 2 minutes.

Add the remaining 5½ cups of chicken stock and the tomatoes and bring to a boil. Reduce the heat to low, season with salt and pepper, and simmer, covered, until the lentils are tender, about 50 minutes.

Season with the lemon juice and additional salt and pepper, if needed. Let sit for 5 minutes before serving.

Serving Ideas : Serve with a good dense hearty bread.

NOTES: (adapted from the original recipe by Curtis Jackson): "Vospapur is the generic Armenian name for lentil soup. This version makes a rich soup that, like most, is better the second or third day.

Don't omit the lemon juice; the soup will taste rather plain without the edge of tartness it provides. In addition, you may wish to serve lemons or lemon juice on the side so people can doctor their individual servings should they so desire." From Anya von Bremzen & John Welchman in "Please to the Table." Posted by cjackson@... (Curtis Jackson) in rec.food.recipes. Formatted by Cathy Harned.

Submitted By CATHY HARNED On 10-16-94

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