Apricot Lentil Soup

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This armenian soup has been my stand-by cold weather soup for as long as i remember! it's rich and flavorful, sweet (but not too sweet) and tangy; perfect for a cold winter's night. it freezes extremely well, too, and is actually pretty tasty served cold (esp. If you puree it completely). a very versatile dish, and so quick and easy to make!!

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Steps

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Heat oil in soup pot over medium low heat.

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Add onion and garlic.

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Saute till onion is just turning translucent and golden.

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Add apricots and cook , stirring constantly till softened and shiny and just beginning to brown , about 4 minutes.

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Add cumin , nutmeg , oregano , and thyme and cook , stirring , a minute or so.

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Add stock , tomatoes , and lentils.

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Stir till well combined.

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Bring to a boil , reduce flame and simmer for 40 minutes.

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Just before serving , puree soup.

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Garnish each serving with a lemon wedge , a dollop of sour cream , and a sprig of thyme , if desired.

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Ingredients

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olive oil, onion, garlic cloves, dried apricot, ground cumin, nutmeg, fresh oregano, fresh thyme, vegetable stock, crushed tomatoes, diced tomatoes, red lentils