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Vospapur (Armenian Lentil And Spinach Soup) armenian, beans, russian, soups, vegetables 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 cup defatted chicken stock 1 1/2 cup dried lentils - rinsed and drained 20 oz frozen spinach; thawed 29 oz canned chopped tomatoes - including; juice 1 salt and pepper; to taste 4 tablespoon 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. Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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