Vospapur is a classic Armenian comfort food that brings warmth to the table with its rich, earthy flavors. This wholesome soup combines protein-packed dried lentils with fresh spinach, aromatic cumin, and sweet Hungarian paprika for a deeply satisfying meal. The addition of lemon juice at the end brightens the dish, cutting through the richness of the lentils and vegetables. It is naturally vegan and gluten-free, making it perfect for health-conscious diners or cozy winter nights. Simple to prepare with pantry staples, this soup tastes even better the next day as the flavors meld together. Serve it with crusty bread for a complete, home-style meal that feels like a hug in a bowl.
Vospapur (Armenian Lentil & Spinach Soup)
Description
Vospapur is a classic Armenian comfort food that brings warmth to the table with its rich, earthy flavors. This wholesome soup combines protein-packed dried lentils with fresh spinach, aromatic cumin, and sweet Hungarian paprika for a deeply satisfying meal. The addition of lemon juice at the end brightens the dish, cutting through the richness of the lentils and vegetables. It is naturally vegan and gluten-free, making it perfect for health-conscious diners or cozy winter nights. Simple to prepare with pantry staples, this soup tastes even better the next day as the flavors meld together. Serve it with crusty bread for a complete, home-style meal that feels like a hug in a bowl.Ingredients
Directions
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Rinse the dried lentils under cold water and drain well.
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Heat a non-stick soup pot or Dutch oven over medium-high heat.
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Add the chopped onion, minced garlic, cumin, coriander, and paprika to the hot pot.
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Let the spices sit for 30 seconds without stirring to toast them lightly.
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Add 1/4 cup of the vegetable stock to the pot and stir, scraping up any browned bits from the bottom.
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Saut the mixture, stirring frequently, for about 4 minutes until the onions are softened.
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Add the lentils and thawed spinach to the pot.
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Cook, stirring constantly, for 2 minutes to wilt the spinach slightly.
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Pour in the remaining 5 1/2 cups of vegetable stock and add the chopped tomatoes.
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Bring the soup to a boil.
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Reduce the heat to low, cover the pot, and simmer for about 50 minutes, or until the lentils are tender.
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Season with salt and pepper to taste.
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Stir in the lemon juice just before serving.
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Let the soup sit for 5 minutes to allow the flavors to meld.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 341.8kcal
- % Daily Value *
- Total Fat 3.6g6%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 168.0mg8%
- Total Carbohydrate 46.6g16%
- Dietary Fiber 10.0g40%
- Sugars 3.6g
- Protein 13.7g28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serving Suggestion: Serve hot with dense, hearty bread for dipping.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor improves after overnight resting.
Ingredient Note: Use green or brown lentils for best texture as they hold their shape well during simmering. Red lentils will break down and create a thicker, porridge-like consistency.
Variation: For extra richness, you can add a splash of olive oil when sauting the onions, though this recipe is designed to be oil-free and vegan.
