Armenian red lentil soup (Vospapur) from Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World (page 133) by Gil Marks

  • dried apricots
  • garlic
  • Show all ingredients...

  • EYB Comments

    Can substitute red onions for white onions, ground coriander for part of ground cumin, and wine vinegar for lemons.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute red onions for white onions, ground coriander for part of ground cumin, and wine vinegar for lemons.

  • Fiona on February 21, 2011

    Thanks for correction - ingredients list now includes 'dried apricots'.

  • sgump on July 10, 2010

    Perfection in itself--and the embodiment of simplicity. Note that the EYB ingredients list is incorrect; the recipe calls for dried apricots (not fresh). I originally learned of this recipe from a different source; and, the way I prepare it involves adding the chopped dried apricots to the onions and garlic in the first step. Also, I do not add the diced tomatoes until after the lentils (in broth and water) have cooked for 30 minutes. However it's made, nevertheless, this soup really is delicious. Even though it's just lentil soup--but I do have to go to a specialty (Indian) market to procure red lentils--I do believe it's elegant enough for a dinner party. (Make it a day early--leaving out the lemon juice until ready to serve--and reheat.) Guests will be surprised to learn of the secret ingredient (the dried apricots)! And although it really is a soup, not a dal, I've served it atop basmati rice before--and it was quite tasty that way, too.

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