Armenian Apricot Soup
Submitted By Samina Khalid (0 Review)
779
  Timings 15 min(s) 25 min(s) 40 min(s) This recipe can be serve by Eight Persons |
Ingredients
- 3 cups red lentils rinsed
- 1 tablespoon cumin ground
- 3 carrots peeled and chopped
- 2 onions diced
- 1 tablespoon extra virgin olive oil
- 10 cups water
- 12 ounces apricots dried, chopped
- as needed salt
Method
- 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.
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