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.”
If you’re looking for a culinary adventure that combines unique flavors and nutritional benefits, the red lentil and apricot soup recipe is a must-try. This delightful dish marries the earthiness of red lentils with the subtle sweetness of apricots, creating a harmonious blend that’s both comforting and exotic.
This delicious soup is packed with protein, fiber, and essential vitamins, perfect for a cozy dinner or a light lunch. Join us as we explore the steps to create this vibrant and wholesome soup that will warm your soul and invigorate your taste buds.
Red lentil and apricot soup, a hidden gem from Russian cuisine, offers a delightful blend of flavors that showcases the country’s rich culinary traditions. Russian cuisine, known for its hearty and comforting dishes, often incorporates various ingredients to create satisfying and nutritious meals. This soup, sourced from a cookbook called Please to the Table, epitomizes that philosophy by combining the earthy richness of red lentils with the delicate sweetness of apricots.
In Russian cooking, lentils are a staple, valued for their versatility and health benefits. Red lentils, in particular, cook quickly and break down easily, giving the soup a creamy texture without needing heavy cream. The addition of apricots is a testament to the Russian love for incorporating fruits into savory dishes, adding a layer of natural sweetness and a hint of tartness that elevates the overall flavor profile.
This red lentil and apricot soup is a feast for the taste buds and a nutritional powerhouse. Lentils are packed with protein, fiber, iron, and folate, making them an excellent choice for a balanced diet. Apricots contribute vitamins A and C, potassium, and antioxidants, further enhancing the health benefits of this dish.
Whether you’re a fan of traditional Russian cuisine or simply searching for a new and exciting recipe, red lentil and apricot soup will surely impress. Its unique combination of flavors and textures offers a delicious journey into the heart of Russian culinary heritage, perfect for any occasion.
Red Lentils
With their vibrant hue and versatile nature, red lentils are a beloved staple in kitchens worldwide. Originating from the Mediterranean region and Asia, these small, lens-shaped legumes are a member of the legume family, renowned for their nutritional value and culinary adaptability.
One of the most striking features of red lentils is their rapid cooking time, making them a convenient choice for busy cooks. Unlike other varieties, red lentils cook relatively quickly, soften, and break down when cooked, resulting in a creamy texture perfect for soups, stews, curries, and dips.
Nutritionally, red lentils are a powerhouse. They are rich in protein, making them an excellent plant-based source of this essential nutrient, particularly for vegetarians and vegans. Additionally, they are packed with dietary fiber, which supports digestive health and helps stabilize blood sugar levels. Red lentils are also a good source of iron, folate, potassium, and other vitamins and minerals, contributing to overall well-being.
Beyond their nutritional benefits, red lentils are incredibly versatile in the kitchen. From hearty soups like dal to spicy Indian dals, Mediterranean-inspired salads, and comforting lentil-based curries, there are countless ways to incorporate these nutritious legumes into your culinary repertoire. Whether seeking a quick and nutritious meal or experimenting with new flavors and cuisines, red lentils are a delicious and wholesome choice.
Reluctant Gourmet’s Tip :
Using a hand blender to puree the soup in step 4 is easier than transferring it to a food processor.
Red Lentil and Apricot Soup Recipe
Ingredients
- 3 tablespoons olive oil
- 1 large onion chopped
- 2 cloves garlic chopped
- ⅓ cup dried apricots chopped
- 1½ cup dried split red lentils rinsed
- 5 cups chicken stock
- 2 tablespoons fresh lemon juice
- 3 ripe plum tomatoes peeled, seeded and chopped
- ½ teaspoon ground cumin
- ½ teaspoon dried thyme
- salt and pepper to taste
Instructions
- Chop the garlic & onions.
- Rinse 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.
