Vospapur (Armenian Lentil And Spinach Soup)

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.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 3418.6

Dietary: Vegan

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

Onion, chopped
Garlic cloves, minced
Ground cumin
Ground coriander
Hungarian paprika
Vegetable stock
Dried lentils
Frozen spinach, thawed and drained
Tomatoes, chopped
Lemon juice
Salt and pepper

Directions

1
Heat a large non-stick soup pot or Dutch oven over medium-high heat.
2
Add the chopped onion, minced garlic, ground cumin, ground coriander, and Hungarian paprika to the hot pot.
3
Let the aromatics sit for 30 seconds without stirring to toast slightly, then add 1/4 cup of the vegetable stock.
4
Sauté over high heat, stirring constantly, for 4 minutes until the onions begin to soften.
5
Add another 1/4 cup of vegetable stock and scrape the bottom of the pot to deglaze any browned bits.
6
Stir in the dried lentils and thawed, drained spinach. Cook, stirring frequently, for 2 minutes.
7
Add the remaining 5 1/2 cups of vegetable stock and the chopped tomatoes. Bring the mixture to a boil.
8
Reduce the heat to low, cover the pot, and simmer until the lentils are tender, about 50 minutes.
9
Season with salt and pepper to taste.
10
Stir in the lemon juice and adjust seasoning with additional salt and pepper if needed.
11
Let the soup sit off the heat for 5 minutes to allow flavors to meld before serving.

Nutrition Facts

Servings 4 cups

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.

Read it online: https://www.chefs-mate.com/recipe/vospapur-armenian-lentil-and-spinach-soup/