Armenian Lentil and Apricot Soup
Summary
| Yield | |
|---|---|
| Source | Based on a Cranks recipe |
| Prep Time | 45 minutes |
| Recipes | Soups and Stews |
Description
Ingredients
- 2 oz red lentils
- 2 oz dried apricots
- 1 large potato, peeled and chopped into largish bits
- 2 pt veg stock
- juice of 1/2 lemon
- 1 t ground cumin
- 3 T parsley, finely chopped
- Salt and pepper
- 6 dessertspoons plain youghut (optional)
- 2 t roasted whole cumin seeds (optional)
- 2 oz red lentils
- 2 oz dried apricots
- 1 large potato, peeled and chopped into largish bits
- 2 pt veg stock
- juice of 1/2 lemon
- 1 t ground cumin
- 3 T parsley, finely chopped
- Salt and pepper
- 6 dessertspoons plain youghut (optional)
- 2 t roasted whole cumin seeds (optional)
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.
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.
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