Armenian Apricot Soup

Name: Armenian Apricot Soup
Yield: serves 4 to 6
Ingredients: 1 cup dried lentils; 6 cups water; 1 onion, chopped; 2 carrots, diced; 1 teaspoon ground cumin; 1 cup dried apricots; Salt and freshly ground black pepper to taste; 1/2 cup Greek-style yogurt or sour cream, for garnish; 1 tablespoon chopped fresh mint, for garnish

December 9, 2011

All right, Armenia can’t really be considered “Middle East,” but it is part of the botanically very important Trans-Causcasian region that begins in Iran. Botanically important because nearly all of our favorite stone fruits (cherries, peaches, apricots, etc.) had their beginnings in this region. This unusual soup combines the apricots of the region with lentils and vegetables. There are many variations and many ingredient possibilities, including bell peppers, tomatoes, mint, allspice, cinnamon, and paprika. In some versions, the lentils and vegetables are left whole; in others, they are puréed. Vary the soup to suit your taste.

Recipe notes

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