Apricot and Red Lentil Soup (4-6)

Another soup recipe from Armenia which I found in ” Samarkand” by Caroline Eden and Eleanor Ford.

Apricot and Red Lentil Soup (4-6)
Print Recipe
Apricot and Red Lentil Soup (4-6)
Print Recipe
  1. 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.
  2. 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.
  3. 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.
  4. Serve hot with parsley scattered generously into the bowls.
Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *