APRICOT LENTIL SOUP

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Apricot Lentil Soup image

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

1 tablespoon olive oil
1 large onion, sliced vertically
4 garlic cloves, minced
1/3 cup dried apricot, diced
1/2 teaspoon ground cumin
1/4 teaspoon grated nutmeg
1 tablespoon chopped fresh oregano (may use 1 tsp. dried)
1 tablespoon chopped fresh thyme (may use 1 tsp. dried)
4 cups vegetable stock
1 (14 ounce) can crushed tomatoes, undrained
1 (14 ounce) can diced tomatoes, undrained
1 1/2 cups red lentils, picked over, rinsed, and drained

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.

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