APRICOT LENTIL SOUP WITH EGGPLANT
I found this in an old cookbook, and it's a great soup for the fall! It smells a bit Christmassy when cooking (I think it's the cinnamon) but there's a bit of heat there when you eat it!
Provided by filaughn
Categories Lentil
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine lentils and 8 cups water and bring to a boil in large saucepan. Reduce heat and simmer, covered for 20 minutes.
- Add apricots. Simmer for 20 minutes.
- In a separate pan, saute onion in olive oil until light brown. Add eggplant and 4 tablespoons water, to prevent sticking. Cook for 10 minutes or until eggplant is tender, stirring frequently.
- Add tomatoes, bell peppers, cinnamon, allspice, red pepper, paprika and salt. Mix well and simmer for 10 minutes.
- Add tomato mixture to lentils and simmer, covered for 15 minutes.
Nutrition Facts : Calories 268.5, Fat 6, SaturatedFat 0.8, Sodium 308.3, Carbohydrate 45.5, Fiber 16.6, Sugar 17.9, Protein 11.7
APRICOT LENTIL SOUP
Lentil soup with a sweet-tangy twist. This is great with a warm piece of black bread slathered with creamy butter.
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes.
- Stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes.
- Stir in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve.
Nutrition Facts : Calories 263.2 calories, Carbohydrate 37.2 g, Fat 7.4 g, Fiber 16 g, Protein 13.2 g, SaturatedFat 1 g, Sodium 6.6 mg, Sugar 6.6 g
TSIRANI VOSP APUR (ARMENIAN APRICOT AND LENTIL SOUP)
This soup is best made with fresh apricots, available at farmers' markets and grocery stores for a few precious weeks in the summer. But when fresh are not in season, Marina Sarukhanyan of Silk Apron Catering, who makes it year-round for her customers, suggests using bright-orange unsulfured apricots, not the dark ones. She usually gets hers from Iranian food stores, but you may be able to find them in Middle Eastern, Armenian or Russian shops as well. Make sure to drizzle the soup with tart pomegranate syrup, which contrasts with the apricots in a lovely way.
Provided by Joan Nathan
Categories lunch, soups and stews, main course
Time 1h35m
Yield 4 servings (about 7 1/2 cups)
Number Of Ingredients 11
Steps:
- If using dried apricots, at least 40 minutes before cooking, cut them into quarters, soak in warm water to cover, then drain and set aside. (This can be done up to a day ahead. Cover and refrigerate, then bring to room temperature before using.)
- Warm the oil in a medium saucepan set over medium-high heat. Add the onion, season with 1/2 teaspoon of salt and cook, stirring often, until the onion begins to turn golden at the edges, about 5 minutes. Stir in the tomato and cook for 5 minutes more, stirring frequently.
- Pour 5 cups of the vegetable broth into the pot, scraping any stuck-on bits from the bottom, and bring to a boil. Add the lentils, cover, and reduce the heat to maintain a strong simmer. Cook, stirring once or twice, until the lentils are soft, 15 to 20 minutes.
- Stir in 1 more cup of broth if the soup is too thick, then add the carrots, apricots and 1/2 teaspoon salt, and season with pepper to taste. Increase the heat to bring to a boil again, then reduce the heat and simmer, partly covered and stirring once or twice, for 10 minutes, or until the carrots are as cooked as you'd like.
- Turn off the heat and stir in the lemon juice, then taste. If it's not sour enough, add a little more, and adjust for salt and pepper.
- Ladle into bowls and serve warm, with pomegranate syrup drizzled over the top.
LENTIL AND ROASTED EGGPLANT SOUP
Lentils soak up a lot of water, so add more water if required. The term to 'sweat' meaning to cook gently, is an important way to develop flavours in vegetables and add a depth of flavour to the finished dish.
Provided by Rhiannon and Matt
Categories Lentil
Time 55m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Prick the skin of the eggplants, and roast in an oven at 180°C until soft.
- Remove the flesh from the eggplants and roughly chop.
- In a heavy based pan, sweat (cook gently) the onions and garlic in olive oil.
- Add the spice mix, tomato, eggplant, and half of the coriander and basil.
- Sweat for a few minutes to release the flavours.
- Add the lentils and potatoes cover with water.
- Bring to a simmer, and remove any scum, which rises to the surface.
- Simmer until lentils and potatoes are tender (approx 20 - 30 minutes).
- Finish by seasoning, and stirring through the lemon juice, and remaining herbs.
- To serve, garnish with some fresh coriander and lemon juice.
- Spice mix:
- Lightly toast spices in a hot dry frypan until they crackle and become fragrant. (Be careful not to burn them).
- Grind mixture in a mortar and pestle or a spice grinder.
Nutrition Facts : Calories 283.3, Fat 4.8, SaturatedFat 0.7, Sodium 23.4, Carbohydrate 53, Fiber 21.4, Sugar 12.4, Protein 13.2
ROASTED EGGPLANT AND LENTIL SOUP RECIPE - (4.8/5)
Provided by ROBandSEAN
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°. Place the eggplant quarters on a rimmed baking sheet, skin side down. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Bake until the eggplant is very tender, about 30 minutes. 2. Meanwhile, in a medium saucepan, cover the lentils with 2 inches of water. Add 1/2 teaspoon of salt and 2 sage leaves and bring to a boil. Simmer over low heat until the lentils are tender, about 20 minutes. Drain the lentils in a colander and discard the sage leaves. 3. Scrape the eggplant flesh into a blender; discard the skin. Add 1 cup of the stock and puree until smooth; transfer to a clean saucepan. Add the lentils and the remaining 1 cup of stock to the blender and puree until smooth. Add the lentil puree to the eggplant puree in the saucepan. 4. Stir the milk and lemon juice into the soup and bring to a simmer. Season with salt and pepper; keep the soup hot over low heat, stirring occasionally. 5. In a small skillet, heat the remaining 1 tablespoon of olive oil. Add the remaining 12 sage leaves and cook over moderate heat until crisp, about 30 seconds per side. Ladle the soup into bowls, garnish with the fried sage leaves and serve.
APRICOT LENTIL SOUP
This Armenian soup has been my stand-by cold weather soup for as long as I remember! It's rich and flavorful, sweet (but not too sweet) and tangy; perfect for a cold winter's night. It freezes extremely well, too, and is actually pretty tasty served cold (esp. if you puree it completely). A very versatile dish, and so quick and easy to make!
Provided by velorutionista
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in soup pot over medium low heat. Add onion and garlic; saute till onion is just turning translucent and golden.
- Add apricots and cook, stirring constantly (do not let them burn!) till softened and shiny and just beginning to brown, about 4 minutes.
- Add cumin, nutmeg, oregano, and thyme and cook, stirring, a minute or so (until spices are evenly distributed and fragrant).
- Add stock, tomatoes, and lentils; stir till well combined. Bring to a boil, reduce flame and simmer for 40 minutes (till lentils are very tender).
- Just before serving, puree soup (an immersion blender works best). Garnish each serving with a lemon wedge, a dollop of sour cream, and a sprig of thyme, if desired.
RED LENTIL AND APRICOT SOUP
From the Essential Best Foods Cookbook: Recipes Featuring the Healthiest and Most Delicious Foods. Add an Indian flourish by swirling in cumin seeds sizzled briefly in hot oil. You can use additional chopped cilantro if you prefer to keep it practically fat free.
Provided by FLKeysJen
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large deep saucepan, combine the lentils, onion, tomatoes with their liquid, apricots, ginger, garlic, garam masala and turmeric. Add four cups water. Bring to a boil, reduce the heat, cover and simmer until the lentils are soft, about 30 minutes. Mix in the cilantro. Season to taste with salt and pepper.
- Meanwhile, heat the oil in a small saucepan over medium-high heat. Mix in the cumin and cook, stirring, until the oil is bubbling and the seeds start to darken in color, about two minutes. Immediately, off the heat, mix in the pomegranate molasses or juice concentrate. Take care, as it will splatter.
- Divide the soup among four deep soup bowls. Drizzle on the cumin mixture and serve.
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- Heat oven to 450ºF. Arrange the eggplant, tomatoes, and garlic in a single layer on a baking sheet; drizzle with 1 tablespoon olive oil. Roast 20 minutes or until very tender. Scoop the pulp out of the eggplant and discard the peel. Chop the tomatoes and garlic to form a chunky sauce.
- Meanwhile, heat the remaining olive oil in a large soup pot. Add the carrot, leek and celery and cook for 5 minutes, or until soft. Add the chicken stock, water, lentils, and ras el hanout. Cover and let simmer 30 minutes, or until lentils are tender. Stir in the eggplant, chopped tomatoes and lemon juice and cook an additional 10 minutes. Stir in parsley. Adjust seasoning to taste.
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