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Armenian Red Lentil and Apricot Stew Recipe

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This recipe for Armenian Red Lentil and Apricot Stew is from God's Love Made Edible, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp Olive Oil
1 Large Onion, finely chopped
2 Large cloves of Garlic
1/3 cup Dried Apricots, chopped
1 1/2 cup Dried, Split Red Lentils
5 cups Chicken Stock
3 Medium Plum Tomatoes or 15 oz. can of stewed tomatoes
1/2 tsp. Cumin
1/2 tsp. Thyme
Salt & Pepper to taste
2 tbsp. Lemon Juice
Chopped Fresh Parsley
Directions:
Directions:
In a large soup pot, heat the oil over medium heat. Add onion, garlic, and dried apricots. Saute stirring occasionally until onions are soft; about 12 minutes.

Add the lentils and stock. Bring to a boil, then reduce the heat and simmer covered until the lentils are tender; about 30 minutes.

Stir in tomatoes, cumin, thyme, salt and pepper. Simmer covered for another 10 minutes.

Remove half the soup and puree it in a food processor. Return the pureed soup to the pot. Season soup and add lemon juice. Simmer, stirring for 2-3 minutes longer.

Serve sprinkled with parsley.
Personal Notes:
Personal Notes:
Adapted from: Please to the Table, Russian Cookbook

 

 

 

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