This apricot lentil soup has a sweet and tangy twist. It’s great with a warm piece of black bread slathered with creamy butter.
Preparation Details
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
Steps
- 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.
