Best Apricot Lentil Soup With Eggplant Recipes
APRICOT LENTIL SOUP
Lentil soup with a sweet-tangy twist. This is great with a warm piece of black bread slathered with creamy butter.
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes.
- Stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes.
- Stir in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve.
Nutrition Facts : Calories 263.2 calories, Carbohydrate 37.2 g, Fat 7.4 g, Fiber 16 g, Protein 13.2 g, SaturatedFat 1 g, Sodium 6.6 mg, Sugar 6.6 g
CROCK POT LENTIL AND APRICOT SOUP
This recipe is the crock pot adaptation of Mrs Falafel's Lentil and Apricot Soup from the alt.food.vegan newsgroup. It must be one of the most popular recipes ever to come up in that group and it is also superb and even easier in the crock pot. I throw it all together before work and eat it about 8 hours later. The apricots mush down and all it needs is a quick stir before serving. PS. Auto setting on my crockpot is one hour on high and then the rest on low.
Provided by Missy Wombat
Categories Lentil
Time 8h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Wash and drain lentils.
- Chop up everything that requires chopping and throw the lot in the crock pot.
- Cook on the AUTO setting of the crock pot Garnish with cilantro when serving.
- Really nice with crusty bread!
Nutrition Facts : Calories 216.8, Fat 2.7, SaturatedFat 0.4, Sodium 40, Carbohydrate 37.9, Fiber 7.1, Sugar 5.7, Protein 13
RED LENTIL AND APRICOT SOUP
From the Essential Best Foods Cookbook: Recipes Featuring the Healthiest and Most Delicious Foods. Add an Indian flourish by swirling in cumin seeds sizzled briefly in hot oil. You can use additional chopped cilantro if you prefer to keep it practically fat free.
Provided by FLKeysJen
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large deep saucepan, combine the lentils, onion, tomatoes with their liquid, apricots, ginger, garlic, garam masala and turmeric. Add four cups water. Bring to a boil, reduce the heat, cover and simmer until the lentils are soft, about 30 minutes. Mix in the cilantro. Season to taste with salt and pepper.
- Meanwhile, heat the oil in a small saucepan over medium-high heat. Mix in the cumin and cook, stirring, until the oil is bubbling and the seeds start to darken in color, about two minutes. Immediately, off the heat, mix in the pomegranate molasses or juice concentrate. Take care, as it will splatter.
- Divide the soup among four deep soup bowls. Drizzle on the cumin mixture and serve.
APRICOT LENTIL SOUP
This Armenian soup has been my stand-by cold weather soup for as long as I remember! It's rich and flavorful, sweet (but not too sweet) and tangy; perfect for a cold winter's night. It freezes extremely well, too, and is actually pretty tasty served cold (esp. if you puree it completely). A very versatile dish, and so quick and easy to make!
Provided by velorutionista
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in soup pot over medium low heat. Add onion and garlic; saute till onion is just turning translucent and golden.
- Add apricots and cook, stirring constantly (do not let them burn!) till softened and shiny and just beginning to brown, about 4 minutes.
- Add cumin, nutmeg, oregano, and thyme and cook, stirring, a minute or so (until spices are evenly distributed and fragrant).
- Add stock, tomatoes, and lentils; stir till well combined. Bring to a boil, reduce flame and simmer for 40 minutes (till lentils are very tender).
- Just before serving, puree soup (an immersion blender works best). Garnish each serving with a lemon wedge, a dollop of sour cream, and a sprig of thyme, if desired.
TSIRANI VOSP APUR (ARMENIAN APRICOT AND LENTIL SOUP)
This soup is best made with fresh apricots, available at farmers' markets and grocery stores for a few precious weeks in the summer. But when fresh are not in season, Marina Sarukhanyan of Silk Apron Catering, who makes it year-round for her customers, suggests using bright-orange unsulfured apricots, not the dark ones. She usually gets hers from Iranian food stores, but you may be able to find them in Middle Eastern, Armenian or Russian shops as well. Make sure to drizzle the soup with tart pomegranate syrup, which contrasts with the apricots in a lovely way.
Provided by Joan Nathan
Categories lunch, soups and stews, main course
Time 1h35m
Yield 4 servings (about 7 1/2 cups)
Number Of Ingredients 11
Steps:
- If using dried apricots, at least 40 minutes before cooking, cut them into quarters, soak in warm water to cover, then drain and set aside. (This can be done up to a day ahead. Cover and refrigerate, then bring to room temperature before using.)
- Warm the oil in a medium saucepan set over medium-high heat. Add the onion, season with 1/2 teaspoon of salt and cook, stirring often, until the onion begins to turn golden at the edges, about 5 minutes. Stir in the tomato and cook for 5 minutes more, stirring frequently.
- Pour 5 cups of the vegetable broth into the pot, scraping any stuck-on bits from the bottom, and bring to a boil. Add the lentils, cover, and reduce the heat to maintain a strong simmer. Cook, stirring once or twice, until the lentils are soft, 15 to 20 minutes.
- Stir in 1 more cup of broth if the soup is too thick, then add the carrots, apricots and 1/2 teaspoon salt, and season with pepper to taste. Increase the heat to bring to a boil again, then reduce the heat and simmer, partly covered and stirring once or twice, for 10 minutes, or until the carrots are as cooked as you'd like.
- Turn off the heat and stir in the lemon juice, then taste. If it's not sour enough, add a little more, and adjust for salt and pepper.
- Ladle into bowls and serve warm, with pomegranate syrup drizzled over the top.
ARMENIAN APRICOT SOUP
Steps:
- Wash the lentils thoroughly, being sure to remove any small stones or dirt, and place them, along with the water, in the slow cooker insert. Add the onion, carrots, cumin, and apricots.
- Cover and cook on low for 3 to 4 hours, or until the vegetables are tender. Add salt and pepper to taste.
- If you wish, you can purée some or all of the soup, or leave it just as it is. In any case, garnish it with a dollop of the yogurt and a sprinkling of the mint.
- Suggested Beverage
- I think I would prefer a spicy, aromatic white wine, such as Gewürztraminer, well chilled, with this dish.
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The Ingredients
To make this soup, you will need the following ingredients:- Lentils: Lentils are a versatile, nutrient-rich ingredient that make an excellent base for this soup. They are rich in protein, fiber, and minerals like iron and folate. You can use any type of lentil for this recipe, but brown or green lentils work best as they hold their shape well during cooking.
- Apricots: Dried apricots are used in this soup to add a sweet, fruity flavor. They also add a natural sweetness without the need for added sugar. Apricots are a good source of vitamin A, fiber, and antioxidants.
- Eggplant: Eggplant adds a smoky flavor and a silky texture to this soup. It is a good source of dietary fiber, vitamins, and minerals like potassium and magnesium.
- Onion: Onion adds flavor and depth to the soup.
- Garlic: Garlic adds a pungent flavor and has many health benefits, including antibacterial and anti-inflammatory properties.
- Cumin: Cumin is a spice that adds a smoky, earthy flavor to the soup. It also has many health benefits, including aiding digestion and boosting the immune system.
- Vegetable broth: Vegetable broth is used as the base of the soup. It adds a savory flavor and makes the soup more filling.
- Olive oil: Olive oil is used for cooking the eggplant and onion. It adds a rich, fruity flavor to the soup.
- Lemon juice: Lemon juice adds a tangy flavor and brightens up the soup.
- Salt and pepper: Salt and pepper are used to season the soup to taste.
The Recipe
To make apricot lentil soup with eggplant, follow these steps:- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion and 2 minced garlic cloves. Cook for 5 minutes, stirring occasionally, until the onion is soft and translucent.
- Add 1 teaspoon of ground cumin and cook for another minute, stirring constantly.
- Add 1 cup of brown or green lentils, 4 cups of vegetable broth, and 1 cup of chopped dried apricots to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, until the lentils are tender.
- While the lentils are cooking, prepare the eggplant. Cut 1 large eggplant into small cubes and sprinkle with salt. Let sit for 10 minutes to draw out excess water, then pat dry with paper towels.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the eggplant and cook for 5-7 minutes, stirring occasionally, until tender and golden brown.
- Add the cooked eggplant to the soup and stir to combine.
- Season the soup with salt, pepper, and 2 tablespoons of lemon juice to taste.
- Serve hot, garnished with fresh herbs, if desired.