Apricot and lentil soup
From Cookipedia
Apricot and lentil soup | |
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Servings: | Serves 2, see comments. |
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 |
An unusual soup from Armenia, reflecting the Middle Eastern use of fruit with savoury dishes. The recipe was taken from VegaliciousRecipes.
Ingredients
Printable π¨ shopping π list & π©βπ³ 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
- 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 purΓ©e until smooth.
- Reheat to serving temperature and adjust seasoning to taste.
- Garnish with the croutons.
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