Red Lentil and Apricot Soup Recipe

July 22, 2012 0 Comments

Red Lentil and Apricot Soup Recipe

Perfect As A Soup, Even Better As A Sauce

“This is one of my favorite fall soup recipes. It’s easy to make and tastes great.”

I found it in a cookbook called “Please to the Table that specializes in Russian Food. It may just be the one recipe we make from this very interesting cookbook and that will have to change soon but I know if my wife grabs it, we are going to have red lentil & apricot soup.

This soup is great on it’s own, but it works very well as a sauce too. In the fall when I lived in New York City, there was this little pasta store on 8th Avenue and they would make pumpkin raviolis only at this time of year. This sauce with pumpkin raviolis was a perfect match but I’ve tried it with pork tenderloin, dark meat chicken and most recently with butternut squash triangoli.

Ravioli with Red Lentil and Apricot Sauce

Reluctant Gourmet’s Tip :

Using a hand blender to puree the soup in step 4 is easier than transferring to a food processor.

Red Lentil and Apricot Soup Recipe

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 6 Servings

Red Lentil and Apricot Soup Recipe


3 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, chopped

1/3 cup dried apricots, chopped

1-1/2 cup dried split red lentils, rinsed

5 cups of homemade chicken stock

2 Tablespoons fresh lemon juice

3 ripe plum tomatoes, peeled, seeded and chopped

1/2 tsp. ground cumin

1/2 tsp. dried thyme

Salt and pepper, to taste

How To Prepare At Home


Chop the garlic & onions.

Rince the red lentils being sure to remove any small pebbles.

Peel, seed & chop the plum tomatoes

You are ready to start cooking this wonderful soup.

In a large soup pot, heat the oil over medium heat. Add the onion, garlic, and dried apricots. Sauté until the onion is translucent, about 12 minutes.

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

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

Remove half the soup and puree it in a food processor or blender. Return the puree to the pot and season with the lemon juice and salt and pepper to taste. Simmer for another 2 to three minutes and serve.

Last modified on Mon 26 October 2015 12:21 pm

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