Another soup recipe from Armenia which I found in ” Samarkand” by Caroline Eden and Eleanor Ford.
Ingredients
- 3 tbsps olive oil
- 1 large onion finely chopped
- 1 large carrot finely chopped
- 3 garlic cloves finely chopped
- 60 g dried apricots chopped
- 1 tsp cumin seeds
- 4 tomatoes peeled and chopped
- 300 g dried split red lentils
- 1 litre hot vegetable stock
- 2 tbsps thyme leaves
- juice of a l;emon
- a handful flat leaf parsley leaves finely chopped
- sea salt and freshly ground black pepper
Servings:
Instructions
- Heat the oil in a large pan and cook the onion and carrot until softened and sweet. Add the garlic, apricot and cumin seeds and cook until fragrant. Stir in the tomatoes and cook for a few minutes more until they start to break down.
- Add the red lentils, pour over the stock and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes until the lentils are tender. Add the thyme leaves and lemon juice and remove from the heat.
- Blitz half the soup in a blender and return to the pan ( or use a hand held blender and semi blend in the pan.) Add more liquid if the soup needs thinning and season to taste.
- Serve hot with parsley scattered generously into the bowls.
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