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Armenian Lentil Soup

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.

5.0 · 4 reviewsRecipe card by EnjolinfamEditorial by recipesvibrant · Updated October 13, 2026
BeansVegetableEuropeanLactose FreeVeganFree Of...
Armenian Lentil Soup

Total time

75 min

Servings

12

Calories

77.4

Category

Lentil

Warm up with a bowl of authentic Armenian Lentil Soup (Vospov Abour). This hearty, vegan-friendly recipe combines nutrient-dense brown lentils with tender vegetables and aromatic spices for a comforting meal perfect for chilly winter evenings. Simple, healthy, and freezer-friendly, it’s the ultimate easy weeknight dinner that the whole family will love.

Ingredients

Makes 12 servings

  • 1 1/2 lentils
  • 10 water
  • 1/2 brown rice
  • 1 lemon juice
  • 2 onion powder
  • 2 salt
  • 1 chicken-flavored vegetarian seasoning
  • 1 garlic powder
  • 1 dill weed
  • 1 cumin
  • 1 frozen chopped spinach
  • 2 diced tomatoes
  • 1 ginger

Method

  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.

Cook's notes

  • Rinse your lentils thoroughly under cold water and check for small stones before cooking.
  • For a deeper flavor profile, sauté the onions and carrots until they are lightly caramelized before adding the broth.
  • If you prefer a thicker consistency, use an immersion blender to pulse a small portion of the soup directly in the pot.

Easy swaps

  • Substitute brown lentils with green or French (Puy) lentils for a firmer texture.
  • Add chopped spinach or kale during the last five minutes of cooking to boost the iron and fiber content.
  • Swap vegetable broth for water if you prefer a lighter, more delicate base.

Frequently asked

Is this Armenian Lentil Soup naturally vegan?

Yes! This recipe is 100% vegan, dairy-free, and lactose-free, making it an excellent plant-based protein source.

How long does it take to cook this soup?

This recipe takes approximately 75 minutes from prep to table, making it a manageable option for a wholesome weeknight dinner.

Can I make this soup ahead of time?

Absolutely. This soup stores beautifully in the refrigerator for up to 5 days and can even be frozen, making it ideal for meal prepping.

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