Armenian Apricot Lentil Soup
- 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 (I used half Turkish and half California apricots)
- salt
- Heat oil over medium heat in a dutch oven or large soup pot. Add the onions and carrots and saute for 10 minutes. Add the cumin and stir. Lower the heat, cover, and let the vegetables sweat for 10 minutes.
- Add the lentils and add enough water to cover. Bring to a simmer, then reduce heat to medium-low and cook for 20-25 minutes, or until the lentils and carrots are tender. Add more water as needed during the cooking.
- Remove from heat and add the apricots. Blend with an immersion blender until smooth (or use a regular blender and blend in batches); season with salt to taste.
extra virgin olive oil, onions, carrots, ground cumin, red lentils, water, turkish, salt
Taken from www.epicurious.com/recipes/member/views/armenian-apricot-lentil-soup-50123725 (may not work)