Armenian Lentil Soup

Armenian Lentil Soup

1 ½ Cups lentils

10 Cups water

½ Cup brown rice

1 Cup diced onions

2 Tbsp. lemon juice

2 Tbsp. Bragg’s Liquid Aminos or Light Soy Sauce

1 Tbsp. onion powder

1 Tbsp. Chicken-like seasoning

1 tsp. salt

1 tsp. garlic powder

1 tsp. dill weed

2 tsp. cumin

1 Cup fresh or frozen chopped spinach

15-ounce can diced tomatoes

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.

Add spinach and simmer for 1 minute. Add the tomatoes just before serving.

Makes 12 cups.