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Armenian Apricot Red Lentil Soup Recipe

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★★★★★

4.2 from 34 reviews

This Armenian Apricot Red Lentil Soup is a vibrant, comforting dish that combines the natural sweetness of apricots with hearty red lentils and warming spices. Perfect for a nutritious lunch or dinner, this soup is easy to make and features a delightful balance of flavors, finished with fresh parsley and a drizzle of olive oil.

Ingredients

Scale

Fruit

  • 1 cup dried apricots, roughly chopped (or 2 large ripe apricots, pitted and roughly chopped, plus more to serve)

Vegetables and Aromatics

  • 1 small yellow onion, finely chopped
  • 3 large carrots, peeled and finely chopped
  • 1 cup grape tomatoes, halved (about 14 tomatoes)
  • 2 medium garlic cloves, crushed
  • 1/4 cup roughly chopped fresh flat-leaf parsley

Liquids and Broth

  • 2 tablespoons extra virgin olive oil, plus more to serve
  • 5 cups chicken stock (homemade or store-bought) or vegetable broth, plus more if needed
  • 2 tablespoons water
  • 1 lemon, juiced (about 1/4 cup)

Legumes

  • 2 cups red lentils, rinsed and drained

Spices and Seasonings

  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sweet paprika

Instructions

  1. Prep the apricots. In a small bowl, soak the chopped dried apricots in warm water, making sure they are covered by about an inch of water. Let them plump and soften while preparing other ingredients. If you are using fresh apricots, you can skip this step.
  2. Sauté the vegetables. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When the oil shimmers, add the finely chopped onion and carrots. Season with a generous pinch of kosher salt and freshly ground black pepper (approximately 1/2 teaspoon each). Cook, stirring occasionally, until the vegetables soften, about 8 minutes.
  3. Add the tomatoes and spices. Stir in the halved grape tomatoes, tomato paste, crushed garlic, ground cumin, sweet paprika, and 2 tablespoons of water. Mix well and cook for 1 more minute, allowing the spices to become fragrant.
  4. Simmer the soup. Pour in the chicken stock or vegetable broth along with the rinsed red lentils. Add another large pinch of kosher salt and black pepper (about 1/2 teaspoon each). Bring the mixture to a boil, then reduce the heat to low and partially cover the pot. Let it simmer gently for about 20 minutes or until the lentils are very tender and start to break down. Stir occasionally and add more stock or water if the soup becomes too thick; it should have a thick, stew-like consistency.
  5. Purée the soup. Remove the pot from the heat. Drain the soaked apricots and add them to the soup along with the freshly squeezed lemon juice. Using an immersion blender, carefully puree the soup to your preferred smoothness—some texture can be left for a more rustic feel. Taste and adjust seasoning with salt as needed.
  6. Finish and serve. Ladle the soup into serving bowls. Drizzle with extra virgin olive oil and garnish with fresh chopped parsley. Optionally, add extra chopped apricots, fresh or dried, for added sweetness and texture.

Notes

  • If you prefer a thinner soup, add more stock or water when simmering or after blending.
  • Fresh apricots can be used in place of dried to add a lighter apricot flavor.
  • This soup can be made fully vegetarian by using vegetable broth instead of chicken stock.
  • Leftovers keep well in the refrigerator for 3-4 days and can be frozen for up to 3 months.
  • Adjust the spices based on your flavor preference, adding more cumin or paprika for extra warmth.

Keywords: Armenian apricot soup, red lentil soup, healthy lentil recipe, apricot lentil soup, vegetarian soup, Middle Eastern soup

Find it online: https://foodiecara.com/armenian-apricot-red-lentil-soup-recipe/