Apricot and lentil soup

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

Apricot and lentil soup

Servings:	Serves 2
Calories per serving:	358
Ready in:	1 hour
Prep. time:	30 minutes incl cooling
Cook time:	30 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	17th January 2013

Best recipe review Nice and fruity 4.3/5 Note Chef's comments though Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 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.

Chef's notes

Made this with 1.25 litres of good stock and it resembled a Dickensian gruel. Far too much liquid. Did some reducing, thickening, general messing and it was quite nice.

Suggest leaving the same ingredients but reducing the stock and suggesting that it should only serve 2 people. It could never look like their photo with the original quantities.

We also fried some onions and garlic and added those to the mix before pureeing. Nice recipe, even so.

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