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Hannah Romanowsky

Armenian Apricot Soup

Dried apricots are the national fruit of Armenia, and this soup leans into that sweetness in the best way — tucking it into a warming bowl of lentils, sweet potato, and quinoa. It's the kind of dish that carries a place with it: a small taste of Armenian pantry staples, adapted here from a beloved Russian-cookbook classic. Comforting, a little exotic, entirely nourishing.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Soup
Cuisine: Armenian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion diced
  • 3 garlic cloves minced
  • ½ cup dried apricots
  • 1 sweet potato diced
  • 2 carrots diced
  • 2 celery stalks diced
  • ½ cup quinoa
  • 1½ cups dried split lentils rinsed until water runs clear
  • 7 cups broth
  • 1 cup tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon thyme
  • Salt and pepper, to taste
  • 1 lemon

Equipment

  • Large soup pot
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add the onion and garlic and sauté until fragrant and softened.
  3. Stir in the dried apricots, sweet potato, carrots, celery, quinoa, and rinsed split lentils.
  4. Pour in the broth and tomatoes.
  5. Season with cumin, thyme, salt, and pepper.
  6. Bring to a boil, then reduce the heat and simmer until the lentils and quinoa are tender, about 30 to 35 minutes.
  7. Finish with a generous squeeze of fresh lemon juice before serving.

Notes

Skip any vegetables you don't have on hand, or substitute your favorite seasonal vegetables. This soup is very forgiving and easy to adapt.
Serve with crusty bread or a fresh salad for a complete meal.