Tsirani Vosp Apur (Armenian Apricot and Lentil Soup)

Published: July 6, 2022

Overview

Tsirani Vosp Apur is a celebrated Armenian soup that marries the sun-ripened sweetness of apricots with the earthy richness of red lentils. Brightened by lemon and finished with a drizzle of pomegranate syrup, this dish balances seasonal freshness with comforting, traditional flavors, ideal for both everyday meals and special occasions.

Time Requirements

  • Total Time: 55 minutes (if using fresh apricots) | 95 minutes (if using dried apricots, including 40 minutes optional soaking)

Ingredients

For Fresh Apricots

  • 1½ cups (7 oz) roughly chopped fresh apricots (2 large or 4 small; use ripe, slightly tart apricots for balance)

  • 2 tablespoons avocado or vegetable oil

  • 1 small onion, finely chopped

  • ½ teaspoon kosher salt (adjust to taste)

  • 1 medium tomato (or ½ cup cherry tomatoes), chopped

  • 5–6 cups low-sodium vegetable broth

  • 2 cups red, orange, or yellow split lentils, rinsed

  • 2 medium carrots, roughly chopped

  • Freshly ground black pepper (to taste)

  • ½ lemon, juiced (plus extra for adjustment)

  • Pomegranate syrup, for garnish

For Dried Apricots (Optional Soaking)

  • 1 cup sugar-free, unsulfured dried apricots (cut into quarters and soaked in warm water for 40 minutes; soaking may be done up to 24 hours prior and refrigerated)

  • All other ingredients remain identical

(Note: Unsulfured dried apricots yield a deeper, less processed flavor; look for bright orange varieties. Sulfured apricots, common in markets, may have a milder, more preserved taste.)

Preparation Steps

Step 1: Prep Apricots

  • Fresh: Wash, pit, and chop into 1½ cups as specified.

  • Dried: Soak quarters in warm water for 40 minutes (or longer if time allows), then drain.

Step 2: Sauté Aromatics

Heat oil in a medium saucepan over medium-high heat. Add chopped onion and ½ tsp salt; sauté 5 minutes until golden at the edges. Stir in tomato and cook 5 minutes more, stirring frequently to soften.

Step 3: Simmer Lentils

Pour 5 cups broth into the pan, scraping browned bits from the bottom. Bring to a boil, then add rinsed lentils. Reduce heat to maintain a gentle simmer, cover partially, and cook 15–20 minutes, stirring once or twice, until lentils are tender.

Step 4: Add Vegetables and Apricots

If the soup is too thick, stir in 1 additional cup broth. Add carrots, drained apricots, and ½ tsp salt; season with pepper. Increase heat to boil, then reduce to a simmer, partially cover, and cook 10 minutes (stir once or twice) until carrots are tender.

Step 5: Balance with Lemon

Turn off heat. Stir in lemon juice, then taste. Adjust tartness with extra lemon, and balance salt/pepper to preference.

Step 6: Serve

Ladle into warmed bowls. Drizzle generously with pomegranate syrup for a sweet-tart garnish.

Pro Tips & Variations

  • Cumin Twist: Add ¼ tsp ground cumin during Step 2 for a traditional Armenian spice profile.

  • Herb Garnish: Sprinkle with fresh mint or parsley after ladling for brightness.

  • Vegan Adaptation: Ensure broth is vegan; all ingredients (including pomegranate syrup) are plant-based.

  • Tomato Substitute: Use ½ cup canned diced tomatoes (drained) for a quicker, richer base.

(From culinary feedback: "Blenheim apricots are ideal for their balance of sweetness and tartness. Unsulfured dried versions mimic fresh apricot brightness. Pomegranate syrup finishes the soup with a luxurious depth—never skip it!")

Advertisement: For more Armenian-inspired recipes, explore regional lentil and fruit combinations, or discover authentic pomegranate syrup sources for the perfect finishing touch.

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