Description
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
- ⅓ cup dried apricots
- 1 ½ cups
- 5 cups chicken stock
- 3 roma (plum) tomatoes – peeled, seeded and chopped
- ½ teaspoon ground cumin
- ½ teaspoon dried thyme
- salt to taste
- ground black pepper to taste
- 2 tablespoons fresh lemon juice
Instructions
- Saute onion
- garlic
- and apricots in olive oil. Add lentils and stock. Bring to a boil
- then reduce heat and simmer 30 minutes.
- Stir in tomatoes
- and season with cumin
- thyme
- and salt and pepper to taste. Simmer for 10 minutes.
- Stir in lemon juice. Puree 1/2 of the soup in a blender
- then return to the pot. Serve.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Servings: 6