Armenian apricot and lentil soup

 Print This Post | This page as PDF

This is a very tasty soup, based on traditional Armenian recipes. The apricots in this soup add a lovely mild sweetness.

Serving Size: 4

Ingredients:

• 2 ounces red lentils (55 g), washed
• 2 ounces dried apricots (55 g), washed
• 1 large potato
• 2 pints vegetable stock
• 1/2 lemon, juiced
• 1 teaspoon cumin, ground
• 3 tbs. parsley, chopped
• salt and pepper to taste

Directions:

1. Place lentils in a large saucepan.
2. Roughly chop the potato and add to the pan with remaining ingredients.
3. Bring to the boil, cover and simmer for 20 minutes.
4. Allow to cool, then puree until smooth.
5. Reheat to serving temperature and adjust seasonings to taste.

Note:

The recipe has originally been posted on the usenet group alt.food.vegan by MrFalafel in 2001.

This entry was posted on Wednesday, April 18th, 2007 at 11:32 am and is filed under Apricot, Lentils, Soups. You can follow any responses to this entry through the RSS 2.0 feed.

This recipe (excluding the photos) is licensed under a
Creative Commons Attribution-Noncommercial-Share Alike 3.0 License.