There seems to be an Armenian lentil soup for every day of the week!  This is also a great way to use up left over chicken, especially a chicken prepared with paprika or if you’re daring, leftover Cajun spiced chicken.

For this soup you’ll need –

About 6 c water

Chicken or tomato flavored soup base or bouillon

1.5 cups lentils.  Any color will work, but the orange ones cook to mush in about 15 minutes for a QUICK meal.

1 onion, chopped.  I like red

EVOO to sautee the onion, if desired

1 10 oz pkg frozen spinach

1 lb tomatoes, chopped, juices reserved

couple cloves of garlic, to taste

2 Tb lemon juice or more to taste

.75 tsp cumin

.5 tsp coriander AND hot paprika (or cayenne will do)

Bring lentils to a boil in bouillon, then simmer till soft.  At some point, add the frozen spinach.  While lentils are simmering, sautee onions if desired.  If not, then just chop and toss in the soup.  Add spices to the onions and when they’re almost to desired carmelization, add garlic.  If you add it too early, it can become bitter.

Add tomatoes to soup pot and anything else I forgot to reference above.  Providing it doesn’t get too thick, you can NOT make a mistake with this.  When the tomatoes are soft, turn off the heat and add 2 tb of lemon juice.

While enjoying this delicious Armenian dish, try to think of other famous Armenians besides the KK’s.