Armenian Apricot and Red Lentil Soup

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Armenian Apricot and Red Lentil Soup

This Armenian-inspired apricot and red lentil soup is wonderfully creamy, gently sweet, and deeply comforting. Red lentils melt into a silky base while carrots, onion, and tomato create a savory foundation enhanced with warm cumin and sweet paprika. The surprise element is dried apricots, which add a delicate fruity sweetness that perfectly balances the earthiness of the lentils and spices. Finished with fresh lemon juice and olive oil, this soup is nourishing, elegant, and memorable.

This is the kind of recipe that feels both familiar and intriguing. It is simple enough for a weeknight meal yet special enough to serve to guests. Naturally hearty and satisfying, it can easily be made vegetarian or vegan by using vegetable broth.

Why You Will Love This Soup

  • The flavor is beautifully balanced, combining savory vegetables, warm spices, bright citrus, and subtle natural sweetness from apricots.
  • Red lentils cook quickly and create a creamy texture without the need for cream.
  • It is wholesome, filling, and packed with plant-based protein and fiber.
  • The recipe uses simple ingredients but delivers a unique and memorable result.

Ingredients

  • 1 cup dried apricots, roughly chopped, or 2 large ripe fresh apricots, pitted and chopped, plus extra for garnish
  • 2 tablespoons extra virgin olive oil, plus more for serving
  • 1 small yellow onion, finely chopped
  • 3 large carrots, peeled and finely chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup grape or cherry tomatoes, halved
  • 2 tablespoons tomato paste
  • 2 medium garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sweet paprika
  • 2 tablespoons water
  • 5 cups chicken stock or vegetable broth, plus more as needed
  • 2 cups red lentils, rinsed and drained
  • Juice of 1 lemon (about 1/4 cup)
  • 1/4 cup fresh flat-leaf parsley, roughly chopped

Instructions

Prepare the Apricots

If using dried apricots, place them in a small bowl and cover with warm water by about 1 inch. Let them soak while you prepare the rest of the ingredients so they soften and plump. If using fresh apricots, simply chop them and set aside.

Sauté the Vegetables

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and carrots and season with a generous pinch of salt and black pepper. Cook, stirring occasionally, for about 8 minutes, until the vegetables are soft and lightly fragrant.

Build the Flavor

Add the tomatoes, tomato paste, garlic, cumin, paprika, and water to the pot. Stir well and cook for about 1 minute, allowing the spices and tomato paste to bloom and deepen in flavor.

Simmer the Soup

Add the lentils and broth to the pot. Season again lightly with salt and black pepper. Bring the soup to a gentle boil, then reduce the heat to low and partially cover. Simmer for about 20 minutes, stirring occasionally, until the lentils are very tender and beginning to break down. If the soup becomes too thick, add a little more broth or water until it reaches your preferred consistency.

Blend and Finish

Remove the pot from the heat. Drain the soaked apricots and add them to the soup along with the lemon juice. Using an immersion blender, blend the soup to your desired texture. You can make it completely smooth or leave a little texture for a more rustic feel. Taste and adjust seasoning as needed.

Serve

Ladle the soup into bowls and finish with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley. Garnish with additional chopped apricots if desired.

Serving Suggestions

This soup is satisfying on its own but pairs beautifully with flatbread, crusty bread, or a fresh chopped salad for contrast. Its warm, velvety texture makes it ideal for cooler evenings, light lunches, or as a starter for a Mediterranean-style meal.

Storage Tips

Allow the soup to cool completely before storing. Keep it in an airtight container in the refrigerator for up to four days. It also freezes well for up to three months. Reheat gently on the stovetop, adding a splash of water or broth if needed.

Recipe Summary

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Servings: 6
  • Cuisine: Armenian
  • Course: Soup

This Armenian apricot and red lentil soup is a comforting, nourishing dish with a subtle twist that makes it truly special.

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