Living On Food

Armenian Apricot Lentil Soup




Start a pan with onions and carrots and saute for about 10 minutes. Then reduce heat to low, stir in the cumin, and sweat the vegetables for another 10 minutes.

Add the lentils and enough water to cover. As the lentils cook and swell, add more water as needed.

After about 20 minutes, the lentils should be cooked and all the vegetables should be soft. Stop and allow to cool somewhat.

Add the apricots and blend using 'chop'. The apricots won't become entirely smooth. Add more water liberally if the blender sticks.

Reheat gently and add salt and other flavorings to taste.


This recipe is adapted from The Soup Peddlar's Slow and Difficult Soups, covered by NPR here:

I accidentally added far too little cumin, using only a third of the recipe's amount.

Then I didn't find it terribly appetizing until I added a bunch of additional ingredients. Everything ater 'salt' is my addition. Perhaps if I'd used enough cumin I wouldn't have needed all those other ingredients! I was happy with the end result though.

Apricots are the dominant flavor. The soup tastes very rich and creamy despite having no dairy. Ulysses thought it might make a better appetizer than main, and might double as a sauce.

All material Copyright © 2009–2019 Ulysses Somers, except where otherwise noted.
Please don't send email to