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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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! Ingredients:
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 |
Directions:
1. Heat oil in soup pot over medium low heat. Add onion and garlic; saute till onion is just turning translucent and golden.
2. Add apricots and cook, stirring constantly (do not let them burn!) till softened and shiny and just beginning to brown, about 4 minutes.
3. Add cumin, nutmeg, oregano, and thyme and cook, stirring, a minute or so (until spices are evenly distributed and fragrant).
4. 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).
5. 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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