Armenian Lentil & Apricot Soup

3 T. olive oil
1 large onion, finely chopped
2 large cloves garlic, finely chopped
1/3 c. dried apricots, chopped
1-1/2 c. dried split red lentils, rinsed thoroughly
5 c. chicken stock or canned broth
3 medium-size fresh, ripe plum tomatoes, peeled, seeded, and chopped
1/2 t. ground cumin, or more to taste
1/2 t. dried thyme
Salt and freshly ground black pepper, to taste
2 T. fresh lemon juice, or more to taste
Chopped fresh parsley for garnish

In a large soup pot, heat the oil over medium heat. Add the onion, garlic, and dried apricots. Saute, stirring occasionally, until the onion is soft, about 12 minutes.

Add the lentils and stock. Bring to a boil, then reduce the heat and simmer, covered, until the lentils are tender, about 30 minutes.

Stir in the tomatoes, cumin, thyme, and salt and pepper. Simmer, covered, for another 10 minutes.

Remove half the soup and puree it in a food processor. Return the puree to the pot. Stir a few times, then season the soup with the lemon juice and additional salt and pepper, if necessary. Simmer, stirring, for 2-3 minutes longer.

Serve sprinkled with parsley.

Serves 6.

Please to the Table cookbook, p. 88.