Armenian
Vegan
Gluten freeLentil and apricot soup
Vospov abour tsirani: Armenian red lentil soup with dried apricots
Red lentil soup with dried apricots is a Lenten favourite of Armenian kitchens, from Yerevan flats to diaspora homes in Beirut and Los Angeles, made in the weeks before Easter when meat and dairy are set aside. The apricots, Armenia's national fruit, melt into the lentils and give a soft sweet-sour note that sits behind cumin, thyme and a squeeze of lemon. It is thick but not stodgy, a bright orange bowl that is filling enough for supper with lavash and a plate of fresh herbs. Chef's tip: chop half the apricots fine and let them dissolve, and add the rest in strips near the end, so you get both background sweetness and juicy bites.
- Prep
- 15 min
- Cook
- 40 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 330 kcal
Ingredients
- 3 tbsp olive oil
- 1 onionfinely chopped
- 1 carrotfinely diced
- 2 cloves garliccrushed
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp dried thyme
- 1 tbsp tomato paste
- 9 oz red lentilsrinsed until the water runs clear
- 3 ½ oz dried apricotshalf finely chopped, half cut in strips
- 5 ¾ cups vegetable stock
- 1 tsp saltto taste
- ½ tsp black pepper
- 2 tbsp lemon juice
- ⅓ oz parsley (optional)chopped, to serve
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Method
0/7 doneStep 2: Stir in 2 cloves garlic, 1 tsp ground cumin, 1 tsp sweet paprika and 1 tsp dried thyme and cook for 1 minute, until fragrant. Add 1 tbsp tomato paste and stir for another minute so it darkens slightly and loses its raw edge.
2 minStep 3: Add 9 oz red lentils, the finely chopped half of 1 ¾ oz dried apricots and 5 ¾ cups vegetable stock. Bring to the boil over a high heat, skimming off any foam that rises.
5 minStep 4: Lower to a gentle simmer, half-cover and cook for 20 minutes, stirring from the bottom now and then, until the lentils have collapsed into a thick purée. Lentils catch easily; if the bottom feels sticky, add a splash of water.
20 minStep 5: Add the apricot strips 1 ¾ oz dried apricots, 1 tsp salt and ½ tsp black pepper and simmer for 5 more minutes, until the strips are plump and soft.
5 minStep 6: Take off the heat and stir in 2 tbsp lemon juice. Taste: the soup should be gently sweet, earthy and lifted by the lemon. A common mistake is skipping the lemon; without it the apricots taste flat and sugary.
Step 7: For a smoother soup, blend half of it and stir back in. Serve hot, scattered with ⅓ oz parsley.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 16 g
- Carbs
- 50 g
- Fat
- 8 g
- Fibre
- 10 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lentil and apricot soup take?
- About 55 minutes in total: 15 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
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