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