This soup is something a bit different and completely addictive. I took inspiration from my recent travels to Eastern Europe where oil- toasted spices were added to simple soups and stews, creating a fantastically warm and rounded flavor. My friend Casey and I spent two weeks wandering around Hungary and Croatia where the food is almost as stunning and exotic as the scenery. In Budapest we gorged ourselves on pastries and cheeses, and discovered that Hungarian gulyás makes the perfect hangover cure after a late night of drinking palinka at the ruin pubs. It is nothing like the oily, food baby-inducing goulash we were all forced to eat at the school cafeteria and I am still working to try to come up with a recipe that can do the dish justice.
We spent much of our time in Croatia on the Dalmatian coast whose rugged beauty is like nothing I've ever seen. The medieval fishing towns cascade off the steep hills into water that is ice blue, ice clear and ice cold. The cuisine in this region is much simpler and fresher than inland and dining on a whole fish, caught that morning by the chef's son is commonplace. I still have dreams about the black sea bream we ate served with nothing but crispy-hot french fries and a local glass of wine.
I tweaked several recipes and came up with this version of lentil and apricot soup. I personally think that cumin and apricots make for an unusual combo that needs to happen more often. This soup makes a great lunch or light dinner that will keep you full forever. Just top with some fresh plain yogurt, pickled vegetable of your choice and you are in Eastern European dining heaven!
