To wrap up National Soup Month, try this earthy-gently sweet recipe.
The photo was taken just before I used the immersion blender. The soup wasn’t completely smooth which gave it a nice, rustic texture.
|Red Lentil – Apricot Soup
Red Lentil – Apricot Soup
Serves 4 to 6
1 tablespoon olive oil
1 small sweet onion, diced
2 carrots, peeled and finely chopped
1 tsp. ground cumin
1 tsp. ground coriander
salt, to taste
1 1/2 cups red lentils, rinsed and sorted through
5 (or more) cups water or chicken broth
1/2 cup dried apricots, finely chopped
1 Tbsp lemon juice
1. Heat the oil in a pot over medium heat. Add onion and carrots. Saute for about 10 minutes, or until vegetables begin to soften.
2. Stir in the cumin and coriander. Reduce heat, cover, and cook vegetables another ten minutes.
3. Add the lentils, apricots, salt to taste, and enough water (or broth) to cover. Bring to a boil, then reduce the heat to medium low. Cook for 15 to 20 minutes, or until the lentils, apricots and vegetables are tender. Stir in lemon juice. If soup begins to thicken too much, add a little more liquid.
4. Remove from the heat. Working in small batches, carefully blend the soup in a blender. (Note: an immersion blender can also be used for this step.)
5. Serve immediately.
Delicious served with crusty bread!
Hi, Robyn, and thanks for the recipe. What kind of apricots did you use? Dried apricots? and if so, dried apricots from California, or dried apricots from Turkey (which have a completely different taste)? Could you use fresh apricots?
I used dried apricots from California.Fresh apricots,although delicious, probably wouldn't hold up as well as the dried variety texture-wise, and their flavor wouldn't be as pronounced.
When you look at the finished soup, you should be able to see the apricots and the carrots?
Ara, That's entirely up to the cook. If you like a chunkier soup, the ingredients will be visible. If your preference is for a smoother, more velvety soup, the carrots and apricots will be part of the mix. It tastes great either way.
This was WONDERFUL!!! I read a bunch of other recipes to make this, and this looked the best. I think it was. The only real negative of this recipe is that it didn’t make enough for seconds! Next time, a double batch!!!
I made a few variations: 1) I made sure the carrots and onions had started to brown before adding spices, 2) I added 2 scallions and 3 cloves of garlic, and 3) I added a bundle of thyme after I added the broth.
I had some unsulfured Turkish apricots that I used. They bring an earthy flavor that complements the lentils quite well while still bringing sweetness.
So glad you liked this recipe, John, and thanks for offering your variations!