January 22, 2008 | Filed Under Soups/Chowders/Gumbos
I found this recipe on 101 Cookbooks. The ingredients enticed me. Apricots, ground cumin, red lentils? Very interesting, I thought and wanted to try it. Try it, I did. The results pleasantly surprised me. I’d never tasted a soup like this before. The apricots made it taste sweet but the rich earthy cumin taste balanced the sweetness of the soup. I love lentils and carrots, so the soup contained favorite ingredients. The soup tasted different from what I’m used but I liked it. On a very cold day, like the one we’re having in the city, the soup made a welcome choice.
Armenian Apricot Soup
The Soup Peddler’s Slow & Difficult Soups by David Ansel
1 Tablespoon extra virgin olive oil
2 onions, diced
3 carrots, peeled and chopped
1 Tablespoon ground cumin
3 Cups red lentils, rinsed
10 cups water
12 ounces dried apricots, chopped
Heat the oil in your soup pot over medium heat, then stir in the onion and arrots. 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 hea to medium low and cook for twenty minutes, or unil 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.
Serves 8 to 10.