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Walnut Acres' Armenian Apricot-Lentil Soup

Fresh.n.Natural's picture
This Walnut Acres' Armenian Apricot-Lentil Soup is a pleasure to eat! If you are lazy to try out a difficult soup, you can perhaps think of Walnut Acres' Armenian Apricot-Lentil Soup which will not take much of your time. Try it!
Ingredients
  Organic extra virgin olive oil 45 Milliliter (3 Tablespoon)
  Onion 1 Large, finely chopped
  Garlic 2 Clove (10 gm), finely chopped (Use Large Cloves)
  Organic dried unsulphured apricots 80 Milliliter, chopped (1/3 Cup)
  Dried peaches 80 Milliliter, chopped (1/3 Cup)
  Dried split red lentils 355 Milliliter, rinsed thoroughly (1 1/2 Cup)
  Vegetable broth 5 Cup (80 tbs)
  Tamari/Soy sauce 45 Milliliter (3 Tablespoon)
  Fresh ripe plum tomatoes 3 Medium, peeled, seeded and chopped
  Ground cumin 1 Teaspoon (5 Milliliter)
  Dried thyme 1 Teaspoon (5 Milliliter)
  Fresh lemon juice 60 Milliliter (4 Tablespoon)
  Fresh cilantro 180 Milliliter, chopped (3/4 Cup)
  Salt 1 Teaspoon (5 Milliliter)
  Ground pepper 1 Teaspoon (5 Milliliter)
  Garlic 2 Clove (10 gm), finely chopped
  Dried split red lentils 355 Milliliter, rinsed thoroughly (1.5 Cup)
Directions

In large soup pot, heat the oil over medium heat.
Add the onion, garlic, dried apricots and peaches.
Saute, stirring occasionally, until the onion is soft, about 12 minutes.
Add the lentils and vegetable broth.
Bring to a boil.
Reduce the heat and simmer, covered, until the lentils are tender, about 30 minutes.
Stir in the soy sauce, tomatoes, cumin, thyme, salt and pepper.
Simmer covered for another 10 minutes.
Remove half the soup and puree it in a food processor.
Return the puree to the pot.
Stir a few times, then season the soup with the lemon juice and additional salt and pepper, if necessary.
Simmer, stirring, for 2-3 minutes longer.
Sprinkle with cilantro.

Recipe Summary

Course: 
Appetizer
Method: 
Saute
Dish: 
Soup

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