Armenian Apricot Red Lentil Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A velvety soup combining red lentils and dried apricots with warm spices and bright lemon. Sweet and savory flavors balance in this Armenian comfort dish that works as a light lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup dried apricots (, roughly chopped; or 2 large, ripe apricots, pitted and roughly chopped, plus more to serve)
- 2 tablespoons extra virgin olive oil, (plus more to serve)
- 1 small yellow onion, (finely chopped)
- 3 large carrots, (peeled and finely chopped)
- Kosher salt
- Freshly ground black pepper
- 1 cup grape tomatoes, (halved (about 14 tomatoes))
- 2 tablespoons tomato paste
- 2 medium garlic cloves, (crushed)
- 1 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- 2 tablespoons water
- 5 cups chicken stock, (homemade or store-bought, or vegetable broth, plus more if needed)
- 2 cups red lentils (rinsed and drained)
- 1 lemon, (juiced (about 1/4 cup))
- 1/4 cup roughly chopped fresh flat-leaf parsley
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 576mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 802mg
- Calcium
- 76mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 576MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.