This apricot lentil soup has a sweet and tangy twist. It’s great with a warm piece of black bread slathered with creamy butter.
Prep Time::15 mins
Cook Time::50 mins
Total Time:: 1 hr 5 mins
Servings::6
Ingredients
⅓ cup dried apricots
1 onion, chopped
2 cloves garlic, minced
3 tablespoons olive oil
5 cups chicken stock
1 ½ cups red lentils
3 Roma (plum) tomatoes – peeled, seeded, and chopped
½ teaspoon ground cumin
½ teaspoon dried thyme
salt and ground black pepper to taste
2 tablespoons fresh lemon juice
Directions
Sauté apricots, onion, and garlic in olive oil, about 5 minutes. Add chicken stock and lentils and bring to a boil. Reduce the heat and simmer for 30 minutes.
Stir in tomatoes and season with cumin, thyme, salt, and pepper to taste. Simmer for 10 minutes.
Stir in lemon juice. Purée 1/2 of the soup in a blender, then return to the pot. Serve.