Armenian Lentil Soup - Easy, Healthy Recipe

Step into a world of cozy, heartwarming flavors with our incredible Armenian lentil soup! Known traditionally as vospapour, this isn't just any lentil soup. It's a delightful journey blending earthy lentils with the unexpected sweetness of dried fruit and a gentle kiss of warm spices like cumin and paprika. This authentic Armenian soup offers a unique sweet-savory profile that's both deeply comforting and wonderfully bright, making it a standout among hearty lentil soup recipes.
Our recipe is designed to bring this homemade lentil soup to your table with absolute ease. It’s a true one-pot wonder, perfect for busy weeknights, and cooks up on the stovetop without any fuss. You'll love how simple the ingredients are and how quickly it comes together.
Here’s why this easy lentil soup will become a staple in your kitchen:
Ready in about 55 minutes from start to finish.
Naturally vegetarian and easily made vegan lentil soup with simple swaps.
Makes fantastic leftovers, often tasting even better the next day!
Get ready to discover your new favorite healthy lentil soup – a comforting bowl that nourishes both body and soul.

Ingredients

• Lentils & Dried Fruit:
• 1 ½ cups (300g) brown or green lentils, rinsed and picked over
• ¼ cup (35g) chopped dried apricots or golden raisins (see notes for flavor differences)
• Aromatic Base:
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste, or 1 (14.5 oz) can diced tomatoes, undrained
• Spices & Herbs:
• 1 teaspoon ground cumin
• ½ teaspoon sweet paprika
• ¼ teaspoon ground cinnamon or allspice (optional, for extra warmth)
• ½ teaspoon dried mint or dried parsley
• ¼ cup fresh parsley or cilantro, chopped (for finishing)
• Liquid & Acid:
• 6 cups (1.4L) vegetable broth (ensure vegan for a vegan lentil soup)
• 2 cups (470ml) water, plus more as needed
• 2 tablespoons fresh lemon juice, plus more to taste
• Seasoning:
• Salt and freshly ground black pepper to taste
• Optional Garnishes:
• Extra fresh herbs (parsley, cilantro, or mint)
• Lemon wedges
• Drizzle of olive oil
• Crusty bread or warm flatbread, for serving

Directions

1. Prep the Ingredients
   1. Thoroughly rinse your brown or green lentils under cold running water and pick through them to remove any small stones or debris.
   2. Chop the onion, carrots, and celery into roughly ½-inch pieces. Aim for even sizes so they cook at the same rate.
   3. Mince the garlic finely. Chop the dried apricots or golden raisins into small, bite-sized pieces; smaller pieces melt into the broth more seamlessly, distributing their sweet flavor throughout the soup.
2. Build the Flavor Base
   1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
   2. Add the chopped onion, carrots, and celery to the pot with a generous pinch of salt. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onions are lightly golden and translucent.
   3. Stir in the minced garlic and cook for another minute until fragrant.
   4. Add the tomato paste (or diced tomatoes). If using paste, cook it for 1-2 minutes, stirring constantly, until it darkens slightly. This step caramelizes the tomato paste, boosting its flavor and adding depth to the soup. If using diced tomatoes, simply stir them in.
3. Simmer the Lentils
   1. Add the rinsed lentils, chopped dried fruit, ground cumin, paprika, optional cinnamon/allspice, dried mint/parsley, vegetable broth, and water to the pot.
   2. Bring the mixture to a rolling boil over medium-high heat.
   3. Once boiling, reduce the heat to a gentle simmer. Cover the pot partially, leaving a small gap for steam to escape. Cook for 30-40 minutes, stirring occasionally to prevent sticking, until the lentils are tender but still hold their shape. The exact cooking time will depend on the age of your lentils.
4. Finish & Balance
   1. Once the lentils are tender, stir in the fresh lemon juice and chopped fresh herbs (parsley or cilantro).
   2. Taste the soup and adjust the seasonings as needed. You might want to add more salt or a little more lemon juice to brighten the flavors and balance the sweetness from the dried fruit. If the soup tastes a bit too sweet, extra lemon and a touch more salt can wonderfully balance it out.
5. Serve
   1. Ladle the warm Armenian lentil soup into bowls. The soup should be thick enough to coat a spoon, like a loose stew, but still easily spoonable.
   2. Garnish each serving with a drizzle of good quality olive oil, a sprinkle of extra fresh herbs, and a lemon wedge for squeezing at the table. If you're not keeping it vegan, a spoonful of creamy yogurt or labneh makes a wonderful addition. Serve hot with crusty bread or warm flatbread on the side.