Armenian Apricot Soup
- 1 cup dried lentils
- 6 cups water
- 1 onion, chopped
- 2 carrots, diced
- 1 teaspoon ground cumin
- 1 cup dried apricots
- Salt and freshly ground black pepper to taste
- ½ cup Greek-style yogurt or sour cream, for garnish
- 1 tablespoon chopped fresh mint, for garnish
Instructions:
There are many variations and many ingredient possibilities, including bell peppers, tomatoes, mint, allspice, cinnamon, and paprika.
- Wash the lentils thoroughly, being sure to remove any small stones or dirt, and place them, along with the water, in the slow cooker insert. Add the onion, carrots, cumin, and apricots.
- Cover and cook on low for 3 to 4 hours, or until the vegetables are tender. Add salt and pepper to taste.
- If you wish, you can purée some or all of the soup, or leave it just as it is. In any case, garnish it with a dollop of the yogurt and a sprinkling of the mint.