Tsirani Vosp Apur (Armenian Apricot and Lentil Soup)
- Total Time
- 55 minutes, plus 40 minutes’ optional soaking
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings (about 7½ cups)
- 1½cups roughly chopped fresh apricots (about 7 ounces, from 2 large or 4 small apricots), or 1 cup sugar-free, unsulfured dried apricots
- 2tablespoons avocado or vegetable oil
- 1small onion, finely chopped
- Kosher salt
- 1medium tomato or ½ cup cherry tomatoes, chopped
- 5 to 6cups vegetable broth
- 2cups red, orange or yellow split lentils, rinsed
- 2medium carrots, roughly chopped
- Freshly ground black pepper
- ½lemon, juiced, plus more if desired
- Pomegranate syrup, for drizzling
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
458 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 75 grams carbohydrates; 13 grams dietary fiber; 10 grams sugars; 25 grams protein; 1250 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.)
- Step 2
Warm the oil in a medium saucepan set over medium-high heat. Add the onion, season with ½ 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.
- Step 3
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.
- Step 4
Stir in 1 more cup of broth if the soup is too thick, then add the carrots, apricots and ½ 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.
- Step 5
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.
- Step 6
Ladle into bowls and serve warm, with pomegranate syrup drizzled over the top.
Private Notes
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Cooking Notes
Joanne Weaver
The bright orange apricots are sulfured. The dark unsulfured one are not. I make a similar recipe with red lentils and canned tomatoes. The pomegranate syrup looks like a nice touch.
Sunny
Has anyone found orange unsulfured apricots? This seems paradoxical to me.
Karekin
In Armenian kitchens, apricots are used widely....sometimes cooked with chunks of lamb or chicken, and when very ripe and sweet, scrambled with onions and eggs. Dried apricots (chopped) cooked with brown lentils and onions, makes a great side dish. Traditional Armenian red lentil soup (vospov abour), has the addition of cumin, which might be a nice touch here, as well. Chopped fresh parsley or mint (fresh or dried) are welcome toppings, if available.
Judith
I have never found unsulfured apricots that are orange, and I shop in Armenian shops. The reason apricots stay bright orange is because they are sulfured, otherwise they become dark. However, even when dark, I have found they have much more flavour than bright orange sulfured apricots.
Hypatia
Next time I will use half the amount of lentils so the apricot flavor is more pronounced. I puréed the soup.
Tue
Inspiring recipe - I'm looking forward to try it! It is in fact possible to get dryied unsulfured apricots which are light brown called Hunza Apricots (from Pakistan). They are dried on the tree and the tast is closer to fresh apricots. Also a great snack :)
Tue
I guess if you soak them briefly and then drain them for 40 minuts, you'll end up having dried apicots again ;)
MissZ
Delicious. Added an extra cup of water/stock again. It is very dry weather here, so liquid was required. Used significantly less salt than recommended, but I'm pretty sure anyone reading this recipe will alter according to taste. I had extra apricots that I had stewed (cooked) the night before and based on some other comments, I added some, about half a cup. The additional apricot flavour was really lovely, plus I had a bumper crop and really needed to use a few more before they got too ripe!
Mark Seklemian
I made this last night, and it was woderful. I used dried apricots (I'm allergic to fresh ones - peaches too) with no added sugar - from Costco. I also doubled the tomatoes - using garden fresh Romas, with a few extra bits for garnish. I also added a bit of shredded leftover chicken. My wife does not generally like "sweet" soups/foods - except deserts of course. But she loved the subtlety of this one. We are both great fans of Armenian and middle eastern food, my Armenian heritage i guess.
Reena
I can spot a major problem with this recipe before starting: acids dramatically increase the length of cooking time of lentils (and other beans). Do not add acidic ingredients before lentils are soft -- no tomatoes, no lemons, no apricots, no acidic vegetable broth -- or you'll be at the stove for four hours.
Julia
Fantastic recipe! Just made it with fresh apricots since they're in season right now and was genuinely surprised I could produce something this good. I increased the amount of apricots, lentils, carrots and tomato somewhat unscientifically and was so glad to have a higher yield–the soup is nicely thick without being 'heavy,' as it tastes quite bright! Love the flavors—squarely savory with a nice balance of sour + sweet, especially with the pomegranate finisher. Will cook this many more times!
Diane
Preparing this recipe with fresh apricots is really the best so it will become a treat for that short, but special time of year.
Alexanian
A wonderful soup. I used homemade chicken broth bc it’s what I had. Also added a bit of harissa seasoning (to taste) and at the end, before I puréed the soup, I added two cloves of crushed garlic. The soup appealed to even a 9 year old, so I would count this recipe a full success!
Molly
This soup is a delightful surprise. It doesn’t sound as if it would be good, but it’s terrific. I’ve used unsulphered deride apricots or a mix of these w fresh - great colorful dish.
Molly
I used brown unsulfured, soaked to soften, but think fresh orange ones for half would add a lot! This dish sounded awful, but we loved it!!! Better second day. Yellow lentils needed much more time to cook, so maybe soak? I used combo of box tomato purée and cherry tomatoes. Anyway, truly surprising, wonderful hearty dish.
jas
Added extra fresh apricot (6), lightly sautéed julienned root veggies (daikon, carrot, beet, kohlrabi) with ghee and cumin seeds, garnished with fresh peppermint, and cured sumac (in lieu of pomegranate syrup). Served with buttered sourdough. Yum!!!
g509
Great soup! Nice way to use up all those apricots. Added more apricots (as suggested by other chefs), a little cinnamon, garlic powder, and cumin. Next time would add chili flakes and a bay leaf.
JNem
I’ve been working through 3 bags of lentils, and out of all the lentil recipes I’ve tried so far, I think this is one of my tops. It’s slightly sweet, tangy thanks to the pomegranate, savory, and I added a touch of MSG for additional umami (as per Uncle Roger). I made this in an InstaPot - sautéed onions separately, but then threw everything in together and let it do its thing. Easy! Definitely will be making this again.
Marilyn
While I expected the soup to be sweet, it's not. The apricots give it a floral quality. I love lentil soup and it's protein high! so any new twist to lentil soup is welcome.
Karen
I made this exactly as the recipe indicated. I found unsulfured dried apricots (yes the are dark brown) in my local supermarket. I even had pomegranate syrup! This is so yummy and wonderful for a cold winter's night. I will definitely make this again!
Reena
I can spot a major problem with this recipe before starting: acids dramatically increase the length of cooking time of lentils (and other beans). Do not add acidic ingredients before lentils are soft -- no tomatoes, no lemons, no apricots, no acidic vegetable broth -- or you'll be at the stove for four hours.
Mark Seklemian
I made this last night, and it was woderful. I used dried apricots (I'm allergic to fresh ones - peaches too) with no added sugar - from Costco. I also doubled the tomatoes - using garden fresh Romas, with a few extra bits for garnish. I also added a bit of shredded leftover chicken. My wife does not generally like "sweet" soups/foods - except deserts of course. But she loved the subtlety of this one. We are both great fans of Armenian and middle eastern food, my Armenian heritage i guess.
MC
I use Pomegranate concentrate daily with soda water and cook with Pomegranate Molasses. Which one is used in this recipe?
MM
I used fresh, ripe apricots with fine, Persian red lentils--more apricots would have had more apricot flavor.
Roberta Harper
I love it when I am inspired to cook and just happen to have most everything in the recipe in my kitchen! Pomegranate syrup was substituted with maple syrup. I also took the suggestion of adding cumin to taste and fresh mint. I only added two tsp of lemon juice but it seemed to be enough and once a drizzle of the syrup was layered on top after serving - delicious! My original inspiration was fresh apricots that we’re heading to being over ripe.
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