This apricot lentil soup has a sweet and tangy twist. It's great with a warm piece of black bread slathered with creamy butter.
Ingredients
- apricots: 0.33333 cup (dried)
- onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- olive oil: 3 Tbsp
- chicken stock: 5 cups
- ½ cups red lentils: 1 piece
- Roma (plum) tomatoes - peeled, seeded, and: 3 piece (chopped)
- ground cumin: 0.5 tsp
- thyme: 0.5 tsp (dried)
- salt and ground black pepper: (to taste)
- lemon juice: 2 Tbsp (fresh)
Metric Conversion
Stages of cooking
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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.
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Stir in tomatoes and season with cumin, thyme, salt, and pepper to taste. Simmer for 10 minutes.
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Stir in lemon juice. Purée 1/2 of the soup in a blender, then return to the pot. Serve.
