Description
This Armenian Apricot and Red Lentil Soup is a velvety and gently sweet vegan soup that perfectly balances warm spices with bright lemon juice. Featuring tender red lentils and plump apricots, it offers a comforting and nutritious meal with a hint of sweetness and vibrant flavors.
Ingredients
Apricots
- 1 cup dried apricots, roughly chopped (or 2 large, ripe apricots, pitted and roughly chopped, plus more to serve)
Vegetables & Aromatics
- 2 tablespoons extra virgin olive oil, plus more to serve
- 1 small yellow onion, finely chopped
- 3 large carrots, peeled and finely chopped
- Kosher salt
- Freshly ground black pepper
- 1 cup grape tomatoes, halved (about 14 tomatoes)
- 2 tablespoons tomato paste
- 2 medium garlic cloves, crushed
Spices
- 1 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- 2 tablespoons water
Liquids & Legumes
- 5 cups chicken stock or vegetable broth (homemade or store-bought), plus more if needed
- 2 cups red lentils, rinsed and drained
- 1 lemon, juiced (about 1/4 cup)
Garnish
- 1/4 cup roughly chopped fresh flat-leaf parsley
Instructions
- Prep the apricots: Place the chopped dried apricots in a small bowl and cover with warm water by about an inch. Let them soak to plump and soften while preparing the other ingredients. Skip this step if using fresh apricots.
- Sauté the vegetables: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the finely chopped onion and carrots, then season with about 1/2 teaspoon each of kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the vegetables become soft and translucent, about 8 minutes.
- Add the tomatoes and spices: Stir in the halved grape tomatoes, tomato paste, crushed garlic, ground cumin, sweet paprika, and 2 tablespoons of water. Cook for an additional 1 minute to blend the flavors.
- Simmer the soup: Pour in the 5 cups of stock and add the rinsed red lentils. Season again with approximately 1/2 teaspoon each of salt and pepper. Bring the mixture to a boil, then reduce heat to low and partially cover the pot. Let it simmer gently for around 20 minutes, stirring occasionally, until the lentils are tender and starting to break down. If the soup thickens too much, add more stock or water (about 1/2 cup at a time) to reach your preferred consistency.
- Purée the soup: Remove the pot from heat and drain the softened apricots. Stir them into the soup along with the lemon juice. Using an immersion blender, carefully purée the soup to your desired texture – some prefer it smooth, while others like a little texture.
- Finish and serve: Taste the soup and adjust salt as needed. Ladle the soup into bowls and garnish each with a generous drizzle of olive oil, a sprinkle of fresh parsley, and additional chopped apricots if desired.
Notes
- Soaking dried apricots softens them for a smoother texture in the soup.
- You can substitute chicken stock with vegetable broth to keep the soup vegan.
- Adjust the amount of water or broth during simmering to achieve your preferred soup thickness.
- Immersion blender helps control the texture, so blend to your liking.
- Additional fresh apricots garnish adds a lovely fresh contrast to the velvety soup.
