All right, Armenia can’t really be considered “Middle East,” but it is part of the botanically very important Trans-Causcasian region that begins in Iran. Botanically important because nearly all of our favorite stone fruits (cherries, peaches, apricots, etc.) had their beginnings in this region. This unusual soup combines the apricots of the region with lentils and vegetables. There are many variations and many ingredient possibilities, including bell peppers, tomatoes, mint, allspice, cinnamon, and paprika. In some versions, the lentils and vegetables are left whole; in others, they are puréed. Vary the soup to suit your taste.

　　

Ingredients

serves 4 to 6

　　1 cup dried lentils

　　6 cups water

　　1 onion, chopped

　　2 carrots, diced

　　1 teaspoon ground cumin

　　1 cup dried apricots

　　Salt and freshly ground black pepper to taste

　　1/2 cup Greek-style yogurt or sour cream, for garnish

　　1 tablespoon chopped fresh mint, for garnish

　　

Step 1

Wash the lentils thoroughly, being sure to remove any small stones or dirt, and place them, along with the water, in the slow cooker insert. Add the onion, carrots, cumin, and apricots.

　　

Step 2

Cover and cook on low for 3 to 4 hours, or until the vegetables are tender. Add salt and pepper to taste.

　　

Step 3

If you wish, you can purée some or all of the soup, or leave it just as it is. In any case, garnish it with a dollop of the yogurt and a sprinkling of the mint.

　　

Suggested Beverage

Step 4

I think I would prefer a spicy, aromatic white wine, such as Gewürztraminer, well chilled, with this dish.

　　Gourmet Vegetarian Slow Cooker