Armenian Apricot and Red Lentil Soup

My Armenian friends love apricots, their country’s national fruit, and they use them in many ways, including in savory dishes like this simple red lentil soup. Red lentils cook quickly, softening into a naturally creamy base in just about 20 minutes, which makes this soup recipe weeknight-friendly.

A drizzle of olive oil on top and a scatter of fresh parsley bring everything to life. And if you want to lean into the apricot theme, add a few finely chopped pieces on top—they give each spoonful a little sparkle of sweetness that makes this humble soup feel special.
The combination is warm, comforting, and just a little bit intriguing, the kind of dish that makes people ask, “What is that flavor?” in the best way, which is why I included the recipe in my second cookbook, Simply Dinner, and I wanted to share it here as well.

You can use either fresh or dried apricots in this soup recipe. If you use fresh apricots, they need to be sweet and perfectly ripe. Because their season is short, I often use dried apricots instead. Here’s how: 

• Prep the apricots. Pit and chop 2 large ripe fresh apricots or add 1 cup roughly chopped dried apricots to a small bowl and cover them with warm water by about 1 inch. Set them aside to plump and soften while you work on the rest of the soup. 
• Sauté the vegetables. In a large Dutch oven or heavy-bottomed pot set over medium-high heat, add 2 tablespoons extra virgin olive oil. Once the oil begins to shimmer, add 1 small yellow onion, finely chopped, and 3 large carrots, peeled and finely chopped, and season with a big pinch of salt and black pepper (about 1/2 teaspoon each). Cook, stirring occasionally, until the vegetables are soft, about 8 minutes. 
• Add the tomatoes and spices. Add 1 cup halved grape tomatoes, 2 tablespoons tomato paste, 2 crushed medium garlic cloves, 1 teaspoon ground cumin, 1/2 teaspoon sweet paprika, and 2 tablespoons water. Mix and cook for 1 more minute.
• Simmer the soup. Rinse and drain 2 cups red lentils. Stir in 5 cups chicken stock or vegetable broth and the lentils into the pot. Season with another big pinch of salt and black pepper (about 1/2 teaspoon each). Bring the liquid to a boil, then reduce the heat to low and partially cover the pot. Simmer for about 20 minutes, or until the lentils are very tender and begin to break down; stir the soup occasionally. If it gets too thick, stir in about 1/2 cup more stock or more water to reach your desired thickness; I like mine on the thicker side—more like stew.
• Purée the soup. Remove the pot from the heat. Drain the chopped apricots and stir them into the soup along with the juice of 1 lemon (about 1/4 cup). Using an immersion blender, carefully puree the soup to your desired smoothness. (I like mine with a little bit of texture, but some people prefer it smooth. It’s really up to you.) Taste and adjust the salt to your liking.
• Finish and serve. Ladle the soup into serving bowls and finish each with a drizzle of extra virgin olive oil and a sprinkle of chopped fresh parsley. Add some additional chopped apricots, either fresh or dried, if you like. 

What to Serve With Armenian Red Lentil Soup

This red lentil soup shines as a satisfying main, especially when paired with something light and fresh to balance its warm, velvety texture. A crunchy Shirazi Salad adds contrast and makes the meal feel complete.

I also like to serve it with another favorite Armenian recipe, lavash. Tender flatbreads are always a great option to accompany soup. Or, for a soup and sandwich combination, make Tantuni, lavash steak wraps.