Armenian Lentil Soup
- 1.5 cups of dry lentils
- 10 cups of water
- 0.5 cup of brown rice
- 0.5 cup diced onions
- 1 garlic clove, minced
- 1 tbsp dried dill
- 2 tbsp cumin powder
- 15 oz diced tomatoes
- 1 cup frozen chopped spinach
- 2 tbsp lemon juice
- 1 tbsp veggie seasoning for soups
- 0.5 tbsp Himalayan salt (or more to taste)
In a pot, combine all ingredients except tomatoes and spinach.
Bring to a boil, then reduce heat and allow to simmer until lentils are tender (approximately 1 hour).
Add frozen chopped spinach and let it simmer for 1 more minute.
Stir in diced tomatoes and simmer for an additional minute.
Enjoy immediately or freeze leftovers for later.