Armenian Apricot Lentil Soup

Red lentils provide high plant-based protein and fiber, while dried apricots bring natural subtle sweetness and rich micronutrients to this traditional Armenian soup.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 225 g (1 1/4 cups) dry red lentils, rinsed · 754 kcal in the whole recipe
• 50 g (~6 pieces) dried apricots, finely chopped · 120 kcal in the whole recipe
• 10 g (approx. 2 tsp) olive oil · 88 kcal in the whole recipe
• 110 g (1 medium) yellow onion, finely diced · 44 kcal in the whole recipe
• 90 g (1 medium) carrot, diced · 37 kcal in the whole recipe
• 100 g (1 small) fresh tomato, diced · 18 kcal in the whole recipe
• 4 g (1 clove) garlic, minced · 6 kcal in the whole recipe
• 15 g (1 tbsp) fresh lemon juice · 3 kcal in the whole recipe
• 1 tsp ground cumin, 1/2 tsp dried thyme, salt, and black pepper

Method

1. Heat olive oil in a pot over medium heat, then sauté onion, carrot, and garlic for 4-5 minutes until softened.

   

2. Add diced tomato, ground cumin, and dried thyme, cooking for another 2 minutes until fragrant.

   

3. Stir in rinsed red lentils, chopped dried apricots, salt, black pepper, and 1.2 liters of hot water.

   

4. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until lentils and apricots are soft.

   

5. Remove from heat, stir in fresh lemon juice, adjust seasoning, and serve warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.