Turkish Red Lentil and Apricot Soup

This soup is hearty, but delicate.  The apricot flavor gives a soft, rounded sweetness, and the red lentils act as a perfect canvas for a subtle array of spices.  I don’t know how authentically Turkish this is, but it’s authentically yummy! -Amanda


Turkish Red Lentil and Apricot Soup

Serves 10-12

1 pound red lentils

1 onion, diced

1-2 tablespoons extra virgin olive oil

2 cloves garlic, minced

1 cup dried apricots, chopped

1/2 teaspoon each ground cumin, coriander, cayenne, cinnamon and turmeric

10 cups vegetable stock

salt and pepper, to taste


1.  In a deep soup pot, sautee onion in olive oil until translucent.

2.  Add garlic, apricots and spices.  Add red lentils, and stir until coated in the aromatic vegetable mixture.

3.  Add stock and simmer at least 25 minutes, or until the lentils are soft and falling apart.

4.  Blend until smooth.

5.  Season to taste.

6.  Serve with crusty bread.


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