Title: Vospapur (Armenian Lentil and Spinach Soup)
Categories: Armenian, Soups, VegetablesYield: 6 servings
1 large Onion; chopped
3 Garlic cloves; minced
1 teaspoon Ground cumin
1/2 teaspoon Ground coriander
1 teaspoon Hot Hungarian paprika
-- or more to taste
6 cups Defatted chicken stock
1 1/2 cups Dried lentils
-- rinsed and drained
20 ounces Frozen spinach; thawed
29 ounces Canned chopped tomatoes
-- including juice
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 1/4 cup of the chicken
stock. Saute over high heat, stirring, for 4 minutes. Add another 1/4 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 5 1/2 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@mv.us.adobe.com (Curtis Jackson) in
rec.food.recipes. Formatted by Cathy Harned.
MMMMM
Source: rec.food.recipes