Apricot and lentil soup

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An unusual soup from Armenia, reflecting the Middle Eastern use of fruit with savoury dishes. The recipe was taken from VegaliciousRecipes.

Ingredients

• 55 g red lentils
• 55 g dried apricots, soaked if necessary
• 1 large potato, chopped
• 625 ml vegetable stock
• The juice of ½ a lemon
• 1 teaspoon ground cumin
• 3 tablespoons parsley, finely chopped
• Seasoning
• Croutons to garnish

Method

1. Place lentils in a large saucepan.
2. Add the remaining ingredients to the pan.
3. Bring to the boil, cover and simmer for 20 minutes.
4. Allow to cool, then purée until smooth.
5. Reheat to serving temperature and adjust seasoning to taste.
6. Garnish with the croutons.