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Armenian lentil, wheat, and spinach soup (Panjarabour)

Panjarabour: Armenian Lentil and Spinach Soup

Rich, hearty, soup with lentils, hulled wheat, and spinach or chard. 

Course Soup
Cuisine Armenian
Prep Time 5 minutes
Cook Time 1 hour
Total Time 55 minutes
Servings 4 large servings
Calories 237 kcal


  • 2 cups diced onion
  • 1 cup dried red lentils
  • 3/4 cup hulled wheat (see post for what to buy)
  • 5 cup water, plus more if needed
  • 5 tbsp salted butter
  • 1/2 lb frozen spinach, thawed and drained, about 3/4 cup. (Can substitute 1/2 lb chopped fresh Swiss chard.
  • salt and pepper to taste
  • Aleppo pepper (optional garnish)


  1. In a 6 qt or larger pot, add the onion, lentils, hulled wheat, water, and butter. Turn heat to medium, stir, and cover. 

  2. Stir every 5 minutes for about 40 minutes, then add spinach. 

  3. Continue stirring every 3-5 minutes until the wheat is tender, about another 20 minutes. If the soup is too thick (see photo for approximate texture), add more water, about 1/2 cup at a time. 

  4. Season to taste with salt and pepper. Serve in bowls, garnished with Aleppo pepper. 

Recipe Notes

This soup freezes well. To freeze, cool the finished soup in the refrigerator. Place in quart sized freezer bags, and lie flat in the freezer. 

Caloric information substituted spelt for hulled wheat, because hulled wheat information wasn't available.