Apricot Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 T. olive oil1 large yellow onion, finely chopped3 cloves garlic, minced1/2 c. dried apricots, chopped1 1/2 c. dried red lenitls, rinsed thoroughly5 c. onion stock (or chicken stock, if preferred)3 fresh plum tomatoes, peeled, seeded, and chopped (may also used 1 can diced tomatoes)1/2 tsp. ground cumin1/2 tsp. dried thymesalt and pepper to taste2 T. fresh lemon juicechopped parsley for garnish, if desired
In large soup pot, heat oil over medium heat. Add onion, garlic, and apricots. Satue, stirring occasionally, until the onion is soft, about 12 minutes. (Do not let apricot burn---you must stir!) Add lentils and stock. Bring to a boil, then reduce the heat and simmer, covered, until lentils are tender, about 30 minutes. Stir in the tomatoes, cumin, thyme, and salt and pepper. Simmer, covered, for 10 minutes. Using an immersion blender, partially puree the soup; stir to mix well, the season with lemon juice and any additional salt/pepper desired. Simmer for 2 or 3 minutes, then serve with parsely for garnish.
Number of Servings: 6
Recipe submitted by SparkPeople user DAMIENDUCKS.
Number of Servings: 6
Recipe submitted by SparkPeople user DAMIENDUCKS.
Nutritional Info Amount Per Serving
- Calories: 150.5
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 793.1 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 6.3 g
- Protein: 6.1 g
Member Reviews
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ZEN-MAMA
I used brown lentils and I think I should have cooked it longer. Also, I don't think I used enough liquid. Still, it was delicous--the apricots really add a depth of flavor. My husband loved it! Will definitely make again. - 2/16/08
Reply from DAMIENDUCKS (2/25/09)
red lentils are the fastest to cook...if using brown or yellow or green lentils instead, simmer them at least 45 minutes.