Tsirani Vosp Apur (Armenian Apricot and Lentil Soup)

Preparation

1. 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.)

2. 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.

3. 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.

4. 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.

5. 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.

6. Step 6

   Ladle into bowls and serve warm, with pomegranate syrup drizzled over the top.