tonight's menu: armenian apricot lentil soup

fall in san diego sometimes doesn't feel much like fall at all

some days feel exactly as they should, some days remind me only of summer
today falls right in between
slightly overcast, breezy, a very welcome 67 degrees
so tonight, i will make soup

the (hopefully) perfect transition soup: pieces of summer and pieces of winter blended together to create a tasty "bundle up in a blanket, sit on your couch and enjoy the chilly air" kind of soup

i can't pretend that i know all that much about armenian culture, but apparently, this is an traditional armenian soup

plus, caloriecount.com gives it an a for nutritional value. that's what i like to see.

armenian apricot lentil soup

1 tablespoon extra virgin olive oil
2 onions, diced
3 carrots, peeled and chopped
1 tablespoon ground cumin
3 cups red lentils, rinsed
10 cups water
12 ounces dried apricots, chopped
salt, for flavor

Heat oil over medium heat in a large soup pot. Add the onions and carrots and saute for 10 minutes. Add the cumin and stir. Lower the heat, cover, and let the vegetables sweat for 10 minutes.

Add the lentils and add enough water to cover. Bring to a simmer, then reduce heat to medium-low and cook for 20-25 minutes, or until the lentils and carrots are tender. Add more water as needed during the cooking.

Remove from heat and add the apricots. Blend until smooth or don't--it's up to you! Season with salt to taste.

Serves 8-10



and, of course, give thanks and enjoy over a good conversation with friends