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Armenian Lentil Soup

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“From Neva & Jim Brackett's 7 Secrets Cookbook. Makes a very healthy meal that's delicious! Spinach and tomatoes are added after the cooking is completed to keep their distinct green and red color, and give the soup eye appeal. I usually freeze half of this recipe to feed my family of four again later.”
READY IN:
1hr 15mins
SERVES:
12
YIELD:
12 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  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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