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Armenian Lentil and Apricot Soup

Summary

Yield
Servings
Source

Based on a Cranks recipe

Prep time45 minutes
RecipesSoups and Stews
Seasons
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Description

Ingredients

2ozred lentils
2ozdried apricots
1 large potato, peeled and chopped into largish bits
2ptveg stock
  juice of 1/2 lemon
1tground cumin
3Tparsley, finely chopped
  Salt and pepper
6 dessertspoons plain youghut (optional)
2troasted whole cumin seeds (optional)
2ozred lentils
2ozdried apricots
1 large potato, peeled and chopped into largish bits
2ptveg stock
  juice of 1/2 lemon
1tground cumin
3Tparsley, finely chopped
  Salt and pepper
6 dessertspoons plain youghut (optional)
2troasted whole cumin seeds (optional)

Notes

This could be made with fresh apricots (about 4 oz), added 10 minutes before the end of the simmering time. You might need to reduce the water a little, depending on the wateryness of your apricots.

Instructions

Wash the apricots (if necessary) and place, together with the lentils, potato and stock into a large saucepan. Bring to the boil. Cover and simmer for 30 minutes.

Puree the soup until smooth.

Reheat and add the lemon juice and parsley. Add salt and pepper to taste.

Serve, with a spoonfull of yoghurt and a sprinkling of roasted cumin seeds if you wish.

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