Armenian Lentil Soup
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
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)
Recipe
- 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.
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