Vospapur (Armenian Lentil & Spinach Soup)
Submitted by dfisch
Vospapur is a traditional Armenian lentil and spinach soup spiced with cumin, coriander, and paprika, finished with a bright squeeze of lemon. Hearty, healthy, and oil-free.
YIELD
6 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsThis is one of those soups where the simplicity is the whole point.
Vospapur is a staple of Armenian home cooking, built on lentils, spinach, and tomatoes simmered with cumin, coriander, and paprika until everything melds into a thick, nourishing bowl.
The technique of dry-sauteing the onions and spices in a hot pan before adding stock builds toasted, smoky depth without a drop of oil.
A generous squeeze of lemon juice stirred in at the end lifts the whole pot and keeps it from tasting heavy despite the hearty lentil base.
Let it sit for five minutes before serving. Like most lentil soups, it rewards a little patience.
Kitchen Tips
- Don’t stir the onions and spices immediately when they hit the hot pan. That 30-second sear builds flavor you can’t get by stirring right away.
- Taste and adjust the lemon juice at the end. The acid should brighten the soup without making it sour.
- This soup thickens as it sits. Add a splash of stock or water when reheating leftovers.
Variations
- Swap vegetable stock for chicken stock to keep it fully plant-based.
- Stir in a spoonful of tomato paste with the spices for a deeper, more concentrated tomato flavor.
- Top each bowl with a dollop of plain yogurt and a sprinkle of sumac for an extra Armenian touch.
Ingredients
Directions
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 ¼ cup of the chicken stock.
Sauté over high heat, stirring, for 4 minutes.
Add another ¼ 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 5½ 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.
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