Description
A hearty Armenian-inspired soup combining sweet apricots with earthy red lentils in a richly spiced broth. Comforting, nutritious, and perfect for a satisfying meal.
Ingredients
- 1 cup dried apricots, roughly chopped (or 2 large fresh apricots, pitted and chopped)
- 2 tablespoons extra virgin olive oil, plus more for serving
- 1 small yellow onion, finely chopped
- 3 large carrots, peeled and finely chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup grape tomatoes, halved
- 2 tablespoons tomato paste
- 2 medium garlic cloves, crushed
- 1 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- 2 tablespoons water
- 5 cups chicken stock or vegetable broth, plus more if needed
- 2 cups red lentils, rinsed and drained
- 1 lemon, juiced (about 1/4 cup)
- 1/4 cup fresh flat-leaf parsley, roughly chopped
Instructions
- If using dried apricots, place them in a bowl and cover with warm water by about 1 inch. Let them soak while preparing the soup. Skip this step if using fresh apricots.
- In a large pot over medium-high heat, warm the olive oil. Add the onion and carrots, season with salt and pepper, and cook for about 8 minutes until softened.
- Add the tomatoes, tomato paste, garlic, cumin, paprika, and water. Stir and cook for 1 minute.
- Add the stock and lentils. Season again with salt and pepper. Bring to a boil, then reduce heat to low, partially cover, and simmer for about 20 minutes until lentils are very tender. Add more liquid if needed to adjust consistency.
- Remove from heat. Drain the apricots and add them to the soup along with lemon juice. Blend with an immersion blender to desired consistency.
- Taste and adjust seasoning. Serve in bowls, topped with olive oil, parsley, and extra apricots if desired.
Notes
- Use vegetable broth instead of chicken stock to make the soup vegetarian.
- Adjust thickness by adding more broth or water during cooking.
- Blend fully for a smooth soup or partially for added texture.
- Store leftovers in the refrigerator for up to 4 days.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Armenian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 780 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 5 mg
