This Armenian apricot and red lentil soup is silky, comforting, and gently surprising. Earthy red lentils, sweet carrots, warm spices, and savory tomato come together in a creamy base, while dried apricots add a delicate fruity sweetness that makes every spoonful memorable.
Why You’ll Love This Recipe
This soup offers a beautiful balance of flavors, combining warm spices with natural sweetness and a bright finish from fresh lemon. It’s nourishing, filling, and naturally creamy without any dairy. Red lentils cook quickly, making this recipe ideal for busy weeknights, yet the flavors feel thoughtful and special. The addition of apricots gives the soup a unique character that feels both traditional and unexpected.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup dried apricots, roughly chopped
2 tablespoons extra virgin olive oil, plus more for serving
1 small yellow onion, finely chopped
3 large carrots, peeled and finely chopped
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 cup grape tomatoes, halved
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 or vegetable broth, plus more if needed
2 cups red lentils, rinsed and drained
1 lemon, juiced (about 1/4 cup)
1/4 cup fresh flat-leaf parsley, roughly chopped
Directions
Place the chopped dried apricots in a small bowl and cover with warm water by about 1 inch. Set aside to soften while preparing the soup.
Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the chopped onion and carrots, seasoning with half of the salt and black pepper. Cook, stirring occasionally, for about 8 minutes, until the vegetables are soft and fragrant.
Add the grape tomatoes, tomato paste, garlic, cumin, paprika, and water. Stir well and cook for 1 minute to bloom the spices.
Stir in the red lentils and stock. Season with the remaining salt and black pepper. Bring to a boil, then reduce the heat to low and partially cover the pot. Simmer for about 20 minutes, stirring occasionally, until the lentils are very tender and beginning to break down. Add additional stock or water if the soup becomes too thick.
Drain the apricots and stir them into the soup along with the lemon juice. Remove the pot from the heat and use an immersion blender to puree the soup to your desired consistency, either fully smooth or slightly textured. Taste and adjust seasoning as needed.
Ladle into bowls and finish with a drizzle of olive oil and a sprinkle of fresh parsley. Serve warm.
Servings and timing
This recipe makes approximately 4 generous servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: about 30 minutes
Variations
For a vegan version, use vegetable broth instead of chicken stock.
Add a pinch of ground coriander or cinnamon for extra warmth.
For a spicier soup, include a small pinch of red pepper flakes.
If you prefer a chunkier texture, blend only half of the soup.
Storage/Reheating
Allow the soup to cool completely before storing. Keep it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or stock to loosen the texture if needed. This soup also freezes well for up to 2 months.
FAQs
Can I use fresh apricots instead of dried ones?
Yes, you can use 2 large ripe fresh apricots, pitted and chopped. Make sure they are sweet and fully ripe.
Do red lentils need to be soaked?
No, red lentils cook quickly and do not require soaking, just rinsing.
Is this soup very sweet?
No, the apricots add a subtle sweetness that balances the savory and earthy flavors without overpowering them.
Can I make this soup ahead of time?
Yes, the flavors deepen as it sits, making it a great make-ahead option.
What consistency should the soup be?
That’s up to personal preference. It can be silky smooth or slightly textured.
Can I use a regular blender instead of an immersion blender?
Yes, but blend in batches and allow the soup to cool slightly for safety.
What can I serve with this soup?
Flatbread, crusty bread, or a light fresh salad pair very well.
Is this soup suitable for meal prep?
Absolutely. It stores and reheats beautifully.
Can I add other vegetables?
Yes, small amounts of potato or celery work well without overpowering the flavor.
How can I make the soup richer?
A drizzle of olive oil before serving adds richness and depth.
Conclusion
Armenian apricot and red lentil soup is a comforting yet intriguing dish that turns simple pantry ingredients into something special. With its creamy texture, balanced flavors, and gentle sweetness, it’s the kind of recipe that feels both nourishing and memorable, perfect for sharing at the table any time of year.
A fragrant and nourishing Armenian-inspired soup made with red lentils, dried apricots, tomatoes, and warm spices. Creamy without dairy and ready in 30 minutes, it’s a comforting and unique dish with a hint of natural sweetness.
Ingredients
1 cup dried apricots, roughly chopped
2 tablespoons extra virgin olive oil, plus more for serving
1 small yellow onion, finely chopped
3 large carrots, peeled and finely chopped
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 cup grape tomatoes, halved
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 or vegetable broth, plus more if needed
2 cups red lentils, rinsed and drained
1 lemon, juiced (about 1/4 cup)
1/4 cup fresh flat-leaf parsley, roughly chopped
Instructions
Place chopped dried apricots in a small bowl and cover with warm water. Set aside to soften.
Heat olive oil in a large pot over medium-high heat. Add onion and carrots with half the salt and pepper. Cook for 8 minutes until softened.
Add grape tomatoes, tomato paste, garlic, cumin, paprika, and water. Stir and cook for 1 minute.
Add lentils and stock, then the remaining salt and pepper. Bring to a boil, reduce to low, and simmer partially covered for 20 minutes, stirring occasionally.
Drain the apricots and add them to the soup along with lemon juice. Remove from heat.
Use an immersion blender to blend to desired consistency—smooth or slightly textured.
Taste and adjust seasoning. Serve with a drizzle of olive oil and sprinkle of parsley.
Notes
Use vegetable broth for a vegan version.
Add a pinch of cinnamon or coriander for extra warmth.
Only blend half the soup if you prefer a chunkier texture.
Serve with flatbread or crusty bread for a complete meal.
Soup thickens as it cools—add broth when reheating if needed.
