ARMENIAN APRICOT LENTIL SOUP

ARMENIAN APRICOT LENTIL SOUP image

Yield 8 servings

Number Of Ingredients 8

1 tablespoon extra virgin olive oil
2 onions, diced
3 carrots, peeled and chopped
1 tablespoon ground cumin
3 cups red lentils, rinsed
10 cups water
12 ounces dried apricots, chopped (I used half Turkish and half California apricots)
salt

Steps:

Heat oil over medium heat in a dutch oven or large soup pot. Add the onions and carrots and saute for 10 minutes. Add the cumin and stir. Lower the heat, cover, and let the vegetables sweat for 10 minutes. Add the lentils and add enough water to cover. Bring to a simmer, then reduce heat to medium-low and cook for 20-25 minutes, or until the lentils and carrots are tender. Add more water as needed during the cooking. Remove from heat and add the apricots. Blend with an immersion blender until smooth (or use a regular blender and blend in batches); season with salt to taste.