Armenian Red Lentil and Apricot soup

Found in an Australian lifestyle magazine in the early 1990’s
Since spread around the world. From Danielle, yet to be tested.
To date no Armenians have been met who have tried the soup, most had never heard of it,
though one said his mother knew this soup. It’s apparently from a village in a mountainous
northern region.
This hasn’t been verified. Nonetheless, the soup is delicious.
1. 7 tablespoons of olive oil
1 onion, chopped
garlic (as much as you like)
cup sweet red apricots, chopped
2. 1.5 cups of lentils
6 cup of stock, or water and later add some white, or other miso
ground cumin (lots, fresh ground if possible)
thyme (fresh if possible)
3. 1 tin of peeled red tomatoes
juice of 1 lemon
salt, pepper and miso if you used water instead of stock
chilli or harissa is optional
4. see below for serving options + accompaniments
1. in a large pan on low-medium heat, stir 1., constantly, for 12 minutes. (don’t let it
burn or stick to the bottom)
2. add lentils first, stirring everything together, then add rest of 2., bring to boil, reduce
and simmer for 20-30minutes until lentils are soft but not mushy
3. add 3., simmer for another 10 minutes

as is

with grated parmesan

with labne or yoghurt

the next day with pasta (yum)
as always the soup gets better with age

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