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Armenian Lentil Apricot Stew, with Pardina Lentils

Armenian Lentil Apricot Stew
A rich soup for a cold winter's night, sweet and tangy. Instead of the traditional red lentils, this soup is made with Timeless Pardina lentils.
Armenian Lentil Apricot Stew
A rich soup for a cold winter's night, sweet and tangy. Instead of the traditional red lentils, this soup is made with Timeless Pardina lentils.
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Servings 6Servings
Prep Time 20Minutes
Cook Time 50 Minutes
Ingredients
Servings: Servings
Units:
Ingredients
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Units:
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings 6Servings
Prep Time 20Minutes
Cook Time 50 Minutes
Instructions
  1. In a large saucepan or stockpot, heat oil over medium heat. Add onion, garlic, and dried apricots. Cook until the onion is soft, stirring occasionally.
  2. Add lentils and broth and bring to a boil. Reduce heat, cover, and simmer 30 minutes, or until lentils are very soft. Stir in tomatoes, cumin, thyme, salt, and pepper. Simmer, covered, another 10 minutes.
  3. Remove half the soup and puree in a blender or food processor. Return puree to soup pot. Add lemon juice and stir 2 or 3 minutes longer.
  4. Adjust seasonings.
  5. To serve, garnish with parsley.
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