Apricot Lentil Soup
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
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⅓ cup dried apricots
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1 onion, chopped
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2 cloves garlic, minced
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3 tablespoons olive oil
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5 cups chicken stock
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1 ½ cups red lentils
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3 Roma (plum) tomatoes - peeled, seeded, and chopped
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½ teaspoon ground cumin
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½ teaspoon dried thyme
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salt and ground black pepper to taste
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2 tablespoons fresh lemon juice
Instructions
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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.
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