Serves 10
45 min
Armenian Apricot Soup
Recipe GLPRf2215996747fb2
A warming, lightly spiced Middle Eastern soup combining tender red lentils with sweet dried apricots, sautéed onions and carrots, and aromatic cumin. This nourishing one-pot dish delivers bright, complex flavor and natural sweetness with every spoonful.
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Ingredients
1 tablespoon extra virgin olive oil
2 onions, diced
3 carrots, peeled and chopped
1 tablespoon ground cumin
3 cups red lentils, rinsed
10 cups water
12 ounces dried apricots, chopped
Salt to taste
Directions
Heat the olive oil in a large pot over medium heat. Add the diced onions and sauté for 5 minutes until softened and translucent, stirring occasionally.
Add the chopped carrots to the pot and cook for an additional 3 minutes, stirring to combine with the onions.
Stir in the ground cumin and toast for about 1 minute until fragrant.
Add the rinsed red lentils and water to the pot, stirring well to combine all ingredients.
Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally.
Add the chopped dried apricots and continue simmering for 5 more minutes until the lentils are completely tender and the apricots have softened.
Season with salt to taste. Serve hot and enjoy.
