Thursday, January 28, 2010

Armenian Lentil and Apricot Soup

This recipe came from my dear friend, Gina, a member of the original Hyde Park veggie dinner club. It sounds like a weird combination, but it is really delicious.

Armenian Lentil and Apricot Soup

3 tbsp olive oil
1 large onion, finely chopped
2 large cloves garlic, finely chopped
1/2 cup dried apricots, chopped
1 1/2 cups red lentils, rinsed
5 cups vegetable stock
3 medium plum tomatoes, chopped (or a can of diced)
1/2 tsp ground cumin
1/2 tsp dried thyme
salt and pepper
2 tbsp fresh lemon juice

In a large soup pot, heat the oil and add onion, garlic and apricots. Saute, stirring occasionally, until the onion is soft ~10 minutes. Add the lentils and stock. Bring to a boil, then reduce heat and simmer, covered, until the lentils are tender ~30 minutes. Stir in the tomatoes and spices. Simmer covered for another 10 minutes. Remove half the soup and puree in the blender (or food processor). I actually used my immersion blender to get it to the desired consistency. Return to pot, season with lemon juice and additional salt and pepper as desired. Simmer, stirring, for 2-3 minutes.
This made a nice dinner on a cold night with some leftover salad from last night.

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