Armenian Apricot Soup Recipes

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ARMENIAN APRICOT SOUP



Armenian Apricot Soup image

Make and share this Armenian Apricot Soup recipe from Food.com.

Provided by AmandaInOz

Categories     Southwest Asia (middle East)

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 tablespoon extra virgin olive oil
2 onions, diced
3 carrots, peeled and chopped
1 tablespoon ground cumin
3 cups red lentils, rinsed
10 cups water
12 ounces dried apricots, chopped
salt

Steps:

  • Heat the oil in your soup pot over medium heat, then stir in the onions and carrots. Saute for about 10 minutes. Add the cumin and stir well. Decrease the heat, cover, and let the vegetables sweat for ten minutes.
  • Add the lentils and pour in enough of the water to cover. Bring to a simmer, then reduce the heat to medium low and cook for twenty minutes, or until the lentils and carrots are tender. Add more of the water as needed as the lentils soften and expand.
  • Remove from the heat, stir in the apricots and any remaining water, and season with salt. Use an immersion blender to puree until smooth; alternatively working in batches, puree in a regular blender until smooth. Take care not to over salt this soup. The right amount will bring out the flavor of the apricots but leave the onions in the background. Serve hot.

ARMENIAN APRICOT SOUP



Armenian Apricot Soup image

Categories     Apricot

Yield serves 4 to 6

Number Of Ingredients 9

1 cup dried lentils
6 cups water
1 onion, chopped
2 carrots, diced
1 teaspoon ground cumin
1 cup dried apricots
Salt and freshly ground black pepper to taste
1/2 cup Greek-style yogurt or sour cream, for garnish
1 tablespoon chopped fresh mint, for garnish

Steps:

  • Wash the lentils thoroughly, being sure to remove any small stones or dirt, and place them, along with the water, in the slow cooker insert. Add the onion, carrots, cumin, and apricots.
  • Cover and cook on low for 3 to 4 hours, or until the vegetables are tender. Add salt and pepper to taste.
  • If you wish, you can purée some or all of the soup, or leave it just as it is. In any case, garnish it with a dollop of the yogurt and a sprinkling of the mint.
  • Suggested Beverage
  • I think I would prefer a spicy, aromatic white wine, such as Gewürztraminer, well chilled, with this dish.

APRICOT LENTIL SOUP



Apricot Lentil Soup image

This Armenian soup has been my stand-by cold weather soup for as long as I remember! It's rich and flavorful, sweet (but not too sweet) and tangy; perfect for a cold winter's night. It freezes extremely well, too, and is actually pretty tasty served cold (esp. if you puree it completely). A very versatile dish, and so quick and easy to make!

Provided by velorutionista

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 large onion, sliced vertically
4 garlic cloves, minced
1/3 cup dried apricot, diced
1/2 teaspoon ground cumin
1/4 teaspoon grated nutmeg
1 tablespoon chopped fresh oregano (may use 1 tsp. dried)
1 tablespoon chopped fresh thyme (may use 1 tsp. dried)
4 cups vegetable stock
1 (14 ounce) can crushed tomatoes, undrained
1 (14 ounce) can diced tomatoes, undrained
1 1/2 cups red lentils, picked over, rinsed, and drained

Steps:

  • Heat oil in soup pot over medium low heat. Add onion and garlic; saute till onion is just turning translucent and golden.
  • Add apricots and cook, stirring constantly (do not let them burn!) till softened and shiny and just beginning to brown, about 4 minutes.
  • Add cumin, nutmeg, oregano, and thyme and cook, stirring, a minute or so (until spices are evenly distributed and fragrant).
  • Add stock, tomatoes, and lentils; stir till well combined. Bring to a boil, reduce flame and simmer for 40 minutes (till lentils are very tender).
  • Just before serving, puree soup (an immersion blender works best). Garnish each serving with a lemon wedge, a dollop of sour cream, and a sprig of thyme, if desired.

APRICOT LENTIL SOUP



Apricot Lentil Soup image

Lentil soup with a sweet-tangy twist. This is great with a warm piece of black bread slathered with creamy butter.

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 12

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
⅓ cup dried apricots
1 ½ cups red lentils
5 cups chicken stock
3 roma (plum) tomatoes - peeled, seeded and chopped
½ teaspoon ground cumin
½ teaspoon dried thyme
salt to taste
ground black pepper to taste
2 tablespoons fresh lemon juice

Steps:

  • Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes.
  • Stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes.
  • Stir in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve.

Nutrition Facts : Calories 263.2 calories, Carbohydrate 37.2 g, Fat 7.4 g, Fiber 16 g, Protein 13.2 g, SaturatedFat 1 g, Sodium 6.6 mg, Sugar 6.6 g

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