1 tsp olive oil 1 large onion, chopped 1 T cumin seeds, ground 3 cups red lentils 12 oz apricots, dried, chopped 4 carrots, chopped
Saute onions in oil. Add cumin. Add lentils, carrots and enough water to cover. Simmer until lentils are soft. Add apricots and turn off heat. Puree with immersion blender. Add water for a consistency that you want. Serve hot. Makes about 16 1-cup servings.