Armenian Apricot Lentil Soup Food
APRICOT LENTIL SOUP
Lentil soup with a sweet-tangy twist. This is great with a warm piece of black bread slathered with creamy butter.
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 263.2 calories, Carbohydrate 37.2 g, Fat 7.4 g, Fiber 16 g, Protein 13.2 g, SaturatedFat 1 g, Sodium 6.6 mg, Sugar 6.6 g
ARMENIAN APRICOT SOUP
Make and share this Armenian Apricot Soup recipe from Food.com.
Provided by AmandaInOz
Categories Southwest Asia (middle East)
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 8
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
This Armenian soup has been my stand-by cold weather soup for as long as I remember! It's rich and flavorful, sweet (but not too sweet) and tangy; perfect for a cold winter's night. It freezes extremely well, too, and is actually pretty tasty served cold (esp. if you puree it completely). A very versatile dish, and so quick and easy to make!
Provided by velorutionista
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
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.
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