Vospapur is a classic Armenian comfort food that delivers deep, savory flavors in every spoonful. This robust soup combines the earthiness of dried lentils with the vibrant freshness of spinach, all warmed by aromatic spices like cumin, coriander, and Hungarian paprika. The addition of garlic and onion creates a rich aromatic base, while a splash of lemon juice at the end brightens the dish, cutting through the richness of the lentils. It is a nourishing, plant-based meal perfect for cold winter evenings or as a satisfying lunch. The texture is hearty and filling, with the lentils breaking down slightly to thicken the broth naturally. Simple to prepare with pantry staples, this soup improves as it sits, making it an excellent choice for meal prep. Serve it hot with crusty bread to soak up the flavorful broth.
Vospapur
Description
Vospapur is a classic Armenian comfort food that delivers deep, savory flavors in every spoonful. This robust soup combines the earthiness of dried lentils with the vibrant freshness of spinach, all warmed by aromatic spices like cumin, coriander, and Hungarian paprika. The addition of garlic and onion creates a rich aromatic base, while a splash of lemon juice at the end brightens the dish, cutting through the richness of the lentils. It is a nourishing, plant-based meal perfect for cold winter evenings or as a satisfying lunch.Ingredients
Directions
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Heat a large non-stick soup pot or Dutch oven over medium-high heat.
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Add the chopped onion, minced garlic, ground cumin, ground coriander, and Hungarian paprika to the hot pot.
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Let the aromatics sit for 30 seconds without stirring to toast slightly, then add 1/4 cup of the vegetable stock.
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Sauté over high heat, stirring constantly, for 4 minutes until the onions begin to soften.
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Add another 1/4 cup of vegetable stock and scrape the bottom of the pot to deglaze any browned bits.
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Stir in the dried lentils and thawed, drained spinach. Cook, stirring frequently, for 2 minutes.
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Add the remaining 5 1/2 cups of vegetable stock and the chopped tomatoes. Bring the mixture to a boil.
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Reduce the heat to low, cover the pot, and simmer until the lentils are tender, about 50 minutes.
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Season with salt and pepper to taste.
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Stir in the lemon juice and adjust seasoning with additional salt and pepper if needed.
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Let the soup sit off the heat for 5 minutes to allow flavors to meld before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 3418.6kcal
- % Daily Value *
- Total Fat 361.3g556%
- Saturated Fat 54.2g271%
- Cholesterol 0.0mg0%
- Sodium 16.8mg1%
- 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
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes well; allow to cool completely before freezing for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Ingredient Substitutions: Use brown or green lentils for best texture as they hold their shape well. Red lentils will break down more, creating a creamier, thinner soup. If using fresh spinach, add it in the last 5 minutes of cooking so it doesn't become mushy. Vegetable stock can be substituted with water and a bouillon cube, though the flavor will be less robust.
Serving Suggestion: Serve with a good dense hearty bread, such as Armenian lavash or sourdough, to soak up the flavorful broth. A dollop of yogurt or a sprinkle of fresh parsley adds a nice finishing touch.
Cooking Tip: Do not skip the step of toasting the spices with the onion and garlic; this blooms the spices and enhances their flavor profile significantly. Ensure the spinach is well-drained if using frozen to avoid diluting the soup.
