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!
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- 1 tablespoon olive oil
- 1 large onion, sliced vertically
- 4 garlic cloves, minced
- 1/3 cup dried apricot, diced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon grated nutmeg
- 1 tablespoon chopped fresh oregano (may use 1 tsp. dried)
- 1 tablespoon chopped fresh thyme (may use 1 tsp. dried)
- 4 cups vegetable stock
- 1 (14 ounce) can crushed tomatoes, undrained
- 1 (14 ounce) can diced tomatoes, undrained
- 1 1/2 cups red lentils, picked over, rinsed, and drained
- 1Heat oil in soup pot over medium low heat. Add onion and garlic; saute till onion is just turning translucent and golden.
- 2Add apricots and cook, stirring constantly (do not let them burn!) till softened and shiny and just beginning to brown, about 4 minutes.
- 3Add cumin, nutmeg, oregano, and thyme and cook, stirring, a minute or so (until spices are evenly distributed and fragrant).
- 4Add stock, tomatoes, and lentils; stir till well combined. Bring to a boil, reduce flame and simmer for 40 minutes (till lentils are very tender).
- 5Just 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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Nutritional Facts for Apricot Lentil Soup
Serving Size: 1 (163 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 189.4
- Calories from Fat 24
- Total Fat 2.7 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 218.1 mg
- Total Carbohydrate 33.5 g
- Dietary Fiber 6.0 g
- Sugars 7.4 g
- Protein 10.2 g
The following items or measurements are not included: