Armenian Soup


      o 2 oz / 55 g red lentils, washed
      o 2 oz / 55 g dried apricots, washed
      o 1 large potato
      o 2 pints vegetable stock
      o Juice of 1/2 lemon
      o 1 t ground cumin
      o 3 T parsley, chopped
      o Salt and pepper to taste 

Place lentils in a large saucepan. Roughly chop the potato and add to the pan with remaining ingredients. Bring to the boil, cover and simmer for 30 minutes. Allow to cool, then blend in a liquidizer goblet until smooth. Reheat to serving temperature and adjust seasonings to taste.

Oh, this sounds wonderful!!! I do have dried apricots, but no re lentils. However, I often substitute yellow split peas for them. I think instead of the cumin, which I like only in minute quatities, I will instead use curry powder…

I seldom use cumin also… What I love using is garlic powder and curry… :smiley: