Armenian Apricot Lentil Soup Food

APRICOT LENTIL SOUP

Steps:

• Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes.
• Stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes.
• Stir in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve.

ARMENIAN APRICOT SOUP

Steps:

• Heat the oil in your soup pot over medium heat, then stir in the onions and carrots. Saute for about 10 minutes. Add the cumin and stir well. Decrease the heat, cover, and let the vegetables sweat for ten minutes.
• Add the lentils and pour in enough of the water to cover. Bring to a simmer, then reduce the heat to medium low and cook for twenty minutes, or until the lentils and carrots are tender. Add more of the water as needed as the lentils soften and expand.
• Remove from the heat, stir in the apricots and any remaining water, and season with salt. Use an immersion blender to puree until smooth; alternatively working in batches, puree in a regular blender until smooth. Take care not to over salt this soup. The right amount will bring out the flavor of the apricots but leave the onions in the background. Serve hot.

ARMENIAN APRICOT LENTIL SOUP

Steps:

• Heat oil over medium heat in a dutch oven or large soup pot. Add the onions and carrots and saute for 10 minutes. Add the cumin and stir. Lower the heat, cover, and let the vegetables sweat for 10 minutes. Add the lentils and add enough water to cover. Bring to a simmer, then reduce heat to medium-low and cook for 20-25 minutes, or until the lentils and carrots are tender. Add more water as needed during the cooking. Remove from heat and add the apricots. Blend with an immersion blender until smooth (or use a regular blender and blend in batches); season with salt to taste.

APRICOT LENTIL SOUP

Steps:

• Heat oil in soup pot over medium low heat. Add onion and garlic; saute till onion is just turning translucent and golden.
• Add apricots and cook, stirring constantly (do not let them burn!) till softened and shiny and just beginning to brown, about 4 minutes.
• Add cumin, nutmeg, oregano, and thyme and cook, stirring, a minute or so (until spices are evenly distributed and fragrant).
• Add stock, tomatoes, and lentils; stir till well combined. Bring to a boil, reduce flame and simmer for 40 minutes (till lentils are very tender).
• Just before serving, puree soup (an immersion blender works best). Garnish each serving with a lemon wedge, a dollop of sour cream, and a sprig of thyme, if desired.