Apricot Lentil Soup
Alex Musatov
Lentil soup with a sweet-tangy twist. This is great with a warm piece of black bread slathered with creamy butter.
ingredients
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/3 cup dried apricots
- 1 1/2 cups red lentils
- 5 cups chicken stock
- 3 roma (plum) tomatoes - peeled, seeded and chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- salt to taste
- ground black pepper to taste
- 2 tablespoons fresh lemon juice
directions
- 1
Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes.
- 2
Stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes.
- 3
Stir in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve.
Source: Allrecipes.com
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