Tsirani Vosp Apur (Armenian Apricot and Lentil Soup)

Published July 6, 2022

Total Time

55 minutes (plus 40 minutes optional soaking for dried apricots)

Ingredients (Serves 4)

• 1½ cups roughly chopped fresh apricots (7 oz; 2 large or 4 small apricots) or 1 cup sugar-free, unsulfured dried apricots (preferred for natural flavor; sulfured apricots may be used but lack depth)

• 2 tablespoons avocado or vegetable oil

• 1 small yellow onion, finely diced (½ cup)

• Kosher salt (1½ teaspoons total, adjusted to taste)

• 1 medium tomato (chopped, ½ cup) or ½ cup cherry tomatoes, halved

• 5 to 6 cups low-sodium vegetable broth (ensure flavor balance)

• 2 cups red, orange, or yellow split lentils, rinsed (red lentils yield a creamy texture; unsplit brown lentils work but require longer cooking)

• 2 medium carrots, peeled and roughly chopped (1 cup)

• Freshly ground black pepper (to taste)

• ½ lemon, juiced (adjust for brightness)

• Pomegranate syrup (e.g., molasses), for drizzling (optional but traditional)

Preparation

1. Soak Dried Apricots (if using):

If using dried apricots, start 40 minutes ahead: Cut into quarters, place in a bowl, and cover with warm water (105°F/40°C). Soak until softened, then drain and set aside. Note: Soaking can be done up to 24 hours prior; refrigerate and bring to room temperature before use. For fresh apricots, skip soaking and chop directly.

1. Sauté Aromatics:

Heat oil in a medium saucepan over medium-high heat. Add diced onion, season with ½ teaspoon salt, and cook, stirring frequently, until translucent and lightly golden (~5 minutes). Add chopped tomato(es) and cook 5 minutes more, stirring occasionally, until softened.

1. Cook Lentils:

Pour 5 cups broth into the pan, scraping browned bits from the bottom. Bring to a boil, then add rinsed lentils. Reduce heat to maintain a gentle simmer, cover partially, and cook 15–20 minutes, stirring once or twice, until lentils are tender.

1. Add Carrots and Apricots:

If too thick, stir in 1 cup broth. Add chopped carrots, drained apricots (or fresh chopped apricots), and ½ teaspoon salt. Season with pepper, then bring to a boil. Reduce heat to low, simmer partially covered 10 minutes, until carrots are tender.

1. Brighten with Lemon:

Remove from heat, stir in lemon juice, and taste. Adjust for salt, pepper, and lemon brightness (add more juice if needed).

1. Serve:

Ladle into warmed bowls, drizzle with pomegranate syrup, and serve immediately.

Recipe Notes

• Apricot Flavor: Unsulfured dried apricots (dark, non-bright orange) offer richer, less cloying sweetness. Sulfured apricots (bright orange) are common in stores but may overpower the soup’s subtlety.

• Cultural Context: Apricots are a cornerstone of Armenian cuisine, used in savory dishes (e.g., roasted with lamb) and sweet preparations (e.g., apricot-scrambled eggs). Traditional “vospov abour” (red lentil soup) often adds ground cumin (½ tsp) for warmth.

• Substitutions: Use red lentils for a quicker, creamier soup; replace lemon with ¼ cup kumquat juice for tang. For savory depth, add 1 tsp ground cumin.

• Texture Tweaks: If too thick, add ¼ cup broth at a time; if too thin, simmer uncovered 2–3 minutes to reduce.

Private Note: The soup’s brightness comes from fresh citrus and pomegranate syrup. To replicate the author’s recipe, use red lentils and canned tomatoes, or add lamb/chicken for a heartier protein.