Armenian Lentil and Apricot Soup
This unique soup features dried apricots, red lentils, plum tomatoes, cumin, thyme and onion.
2 tbsp. olive oil
1 large onion, finely chopped
2 large cloves garlic, minced
1⁄3 cup chopped dried apricots
11⁄2 cups red lentils, rinsed
5 cups vegetable broth
3 medium plum tomatoes, peeled, seeded, chopped
1 tbsp. ground cumin (or to taste)
1⁄2 tsp. dried thyme
Salt and freshly ground pepper to taste
1⁄4 tsp. fresh lemon juice (or to taste)
Chopped fresh parsley for garnish
1. In large soup pot, heat oil over medium heat. Add onion, garlic and dried apricots. Cook until onion is soft, stirring occasionally.
2. Add lentils and broth. Bring to a boil; reduce heat, cover and simmer for 30 minutes or until lentils are very soft.
3. Stir in tomatoes, cumin, thyme, salt and pepper. Simmer, covered, 10 minutes.
4. Remove half of soup and purée in blender or food processor. Return purée to soup pot. Add lemon juice and stir 2 to 3 minutes longer. Adjust seasoning to taste. Garnish with parsley.
Recipe by USA Dry Pea & Lentil Council