Bowl of Lentil and Apricot Soup
(click to enlarge)

Red Lentil and Apricot Soup


Armenian   -   Vospapur
Makes:
Effort:
Sched:
DoAhead:  		 4 salad
**
20 min
Short		 Fruit soups are very popular from Armenia to Tajikistan, and apricots are the preferred fruit for many of them. This is an Armenian version based on red lentils. See also Variations.




1
3-1/2
-------
1
8
2-1/2
3
-------
1
2
1/2
1/3
-------
3
4
-------
ar
c
oz
---
#
oz
oz
cl
---
t
T
T
t
---
T
c
---

Red Lentils
Apricots, dried
-- Vegies
Tomatoes
Onion
Carrot
Garlic
-- Seasonings
Cumin Seeds
Thyme, fresh
Salt
Pepper
----------
Olive Oil
Broth (1)
-- Garnish
Parsley Leaves
Prep   -   (20 min)
  1. Chop APRICOTS fairly fine.
  2. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Cut into 3/4 inch dice.
  3. Chop ONIONS fine. Chop CARROTS fine. Mix.
  4. Crush GARLIC and chop fine.
  5. Strip THYME LEAVES from the stems (or use 1/2 t Dried Thyme).
  6. Squeeze Lemon Juice.
Run   -   (20 min)
  1. In a heavy bottomed saucepan, heat Olive Oil. Stir in Onion mix and fry stirring until Onions threaten to color.
  2. Stir in Garlic, Apricots and Cumin Seeds. Fry stirring until aromatic.
  3. Stir in Tomatoes and Thyme. Fry stirring until the tomatoes soften.
  4. Stir in Lentils. Stir in Broth, bring to a boil, cover and simmer until lentils are tender, about 20 minutes.
  5. Ladle Half the Soup into a food processor and purée. Return to the pot.
  6. Bring back to a simmer. Stir in Salt and Pepper to taste. Stir in Lemon Juice and take off the heat.
  7. Serve hot, garnished with Parsley
NOTES:
  1. Broth:   Vegetable broth is often used and makes this recipe entirely vegetarian, but Chicken broth can also be used. For Vegetable Broth see our recipe Russian Vegetable Stock.
  2. Variations:   The name Vospapur also refers to a red lentil and Spinach soup. Armenians in Southern Georgia make this soup with emmer wheat, season with dried thyme and mint, and garnish with various combinations of fresh herbs. Potatoes may be added. Noch Khurchpa is a Tajikistan Apricot Soup made from just dried apricots, water and flour. Ishkana-i-Kishta is an Afghan Apricot Soup made from apricots, browned onions and water. Shley Gosht e Narim is made by Kurds with split peas and chopped beef, lamb or chicken.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

top_lntapr1, pttt88, 181121 25   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.