Tsirani Vosp Apur

(Armenian Apricot and Lentil Soup)

This soup is best made with fresh apricots, available at farmers markets and grocery stores for a few precious weeks in the summer. But when fresh are not in season, Marina Sarukhanyan of Silk Apron Catering, who makes it year-round for her customers, suggests using bright-orange unsulfured apricots, not the dark ones. She usually gets hers from Iranian food stores, but you may be able to find them in Middle Eastern, Armenian or Russian shops as well. Make sure to drizzle the soup with tart pomegranate syrup, which contrasts with the apricots in a lovely way.

Makes 4 servings (about 7 ⁄2 cups) 1

11⁄2 cups roughly chopped fresh apricots (about 7 ounces, from

2 large or 4 small apricots), or 1 cup sugar-free, unsulfured dried apricots

2 tablespoons avocado or vegetable oil

1 small onion, finely chopped

Kosher salt

1 medium tomato or 1⁄2 cup cherry tomatoes, chopped

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.)

Warm the oil in a medium saucepan set over mediumhigh heat. Add the onion, season with ⁄ teaspoon 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.

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.

Stir in 1 more cup of broth if the soup is too thick, then add the carrots, apricots and 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.

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.

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

5 to 6 cups vegetable broth 2 cups red, orange or yellow split lentils, rinsed

2 medium carrots, roughly chopped

Freshly ground black pepper

⁄2 lemon, juiced,

1

plus more if desired Pomegranate syrup, for drizzling