Split Red Lentil and Apricot Soup

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!

Split Red Lentil and Apricot Soup with Toasted Cumin

1 tbsp olive oil

1 tsp whole cumin

1 tsp crushed coriander seeds

1 tsp dried, ground ginger

2 tbsp tomato paste

1/3 cup dried apricots, diced (dried peaches can be substituted, but probably reduce quantity to 1/4 cup)

1 small yellow onion, diced

1 rib celery, diced

1 1/4 cup split red lentils

4 cups vegetable broth

3 cups water

1 bay leaf

salt and pepper to taste

plain yogurt to garnish (optional)

minced parsley to garnish (optional)

In a deep pot heat up olive oil over medium heat. When oil begins to shimmer add in whole cumin seeds and toast until russet-colored and fragrant, about 1 minute. Do not burn.

Add in coriander, ginger and tomato paste. Stir to combine and cook for about 1 minute. Toss in apricots and onions and saute vegetables with spice mixture for about 7 minutes until onions are soft. Stir in red lentils and cook for 2 minutes, stirring to combine with vegetables and spices. Pour in the vegetable broth and water. Lower heat to a simmer, cover and cook, stirring occasionally so the bottom does not burn.

While mixture is simmering, occasionally lift off the lid and skim the foam that rises to the surface of the pot with a soup spoon. If left in, it will impart a slight bitter taste. Cook until lentils are beginning to fall apart and soup has thickened slightly, about 35 minutes.

Notes: This soup is naturally vegan, unless you use chicken broth instead of vegetable broth. If you only have ground cumin, increase the ammount to 2 tsp and skip the toasting. Just add in when you sautee the onions. My aunt gave me the great suggestion that if you want to add a bit of a kick, stir in about a tablespoon of hot sauce like Tabasco or Siracha. Split red lentils are not always stocked in your generic grocery stores, but they are easily found at Whole Foods, healthfood stores or ethnic groceries (eg: Indian, Ethiopian) If you can't find them, common brown or green lentils can be subsitiuted, but the flavor and texture will be changed. If you do use whole green or brown lentils, add an extra 1-2 cups of water as they will take longer to cook (about 45 minutes to an hour).