I’ve been asked by several people to post some recipes. Something that I am particularly enjoying right now is Armenian Red Lentil Soup. I try to source as many organic ingredients as possible (it does make a difference to the taste) but, at minimum, make sure the apricots are organic. They may look a little more brown than the sulphured dried apricots but they have the wonderful sweet taste so essential to the balance of tastes in this recipe. Thanks to Linden Brooks for the recipe. It has become a much-loved dish.
Ingredient List:
- 1 medium onion, peeled and chopped
- 1 clove garlic (or more, to taste) peeled and finely chopped
- 1-2 tblspn olive oil
- 1.5 cups red lentils, rinsed and drained
- 1/3 cup organic dried apricots, washed and diced
- 6 cups water
- 3 medium tomatoes concassé*
- 1 tspn sea salt
- 1 tspn cumin, ground
- 1/2 tspn dried thyme
- 3 tblspn lemon (approx 1 lemon)
*Slice a cross in the bottom of the tomatoes. Place in bowl of boiled water for several minutes to allow skin to shrink. Peel. Tomatoes can then be strained in a hand-help moule or discard the seeds and finely chop the flesh.
Once all the ingredients are assembled:
- Saute onions in olive oil until they start to brown then add garlic
- Add red lentils, apricots, water
- Stir occasionally, bring to a boil and then lower heat to simmer for 20-30 mins
- Add tomatoes and simmer for further 5 minutes
- Add salt, cumin, thyme and simmer for further 5 minutes
- Add lemon juice prior to serving
Enjoy! And let me know if there are any other recipes you would like.