Armenian Apricot And Lentil Soup
2 ounces red lentils (55 g), washed
2 ounces dried apricots (55 g), washed
1 large potato
2 pints vegetable stock
1/2 lemon, juiced
1 teaspoon cumin, ground
3 tbs. parsley, chopped
salt and pepper to taste
1. Place lentils in a large saucepan.
2. Roughly chop the potato and add to the pan with remaining ingredients.
3. Bring to the boil, cover and simmer for 20 minutes.
4. Allow to cool, then puree until smooth.
5. Reheat to serving temperature and adjust seasonings to taste.
| Yield: | 4 servings | |
| Prep Time: | 0 hr 10 mins | |
| Cook Time: | 0 hr 20 mins | |
| Ready In: | 0 hr 20 mins | |
| Category: | Appetizer | |
| Main Ingredient: | Vegetables | |
| Cooking Method: | Slow Cook |
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| Recipe Tags: | Armenian apricot | and lentil soup |
