Apricot Lentil Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Apricot Lentil Soup calories by ingredient
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A great cold-weather soup--spicy and fruity. A great cold-weather soup--spicy and fruity.
Number of Servings: 6


    3 T. olive oil
    1 large yellow onion, finely chopped
    3 cloves garlic, minced
    1/2 c. dried apricots, chopped
    1 1/2 c. dried red lenitls, rinsed thoroughly
    5 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 cumin
    1/2 tsp. dried thyme
    salt and pepper to taste
    2 T. fresh lemon juice
    chopped 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.

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Member Ratings For This Recipe

  • 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.

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  • I'm so psyched about this recipe! - 11/18/07

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