Ingredients
3 Tbs. olive oil
1 large onion, finely chopped
2 large cloves garlic, minced
1/3 cup dried apricots, chopped
1 ½ cups USA red lentils, rinsed
5 cups vegetable broth
3 medium plum tomatoes, peeled, seeded and chopped
1 Tbs. ground cumin, or to taste
½ tsp. dried thyme
Salt and freshly ground pepper, to taste
¼ tsp. fresh lemon juice, or to taste
Fresh parsley, chopped for garnish
Directions
In a large soup pot, heat the oil over medium heat. Add onion, garlic and dried apricots. Cook until the onion is soft, stirring occasionally. Add the lentils and broth. Bring to a boil; reduce heat, cover, and simmer 30 minutes, or until the lentils are very soft. Stir in the tomatoes, cumin, thyme, salt and pepper. Simmer, covered, another 10 minutes. Remove half of the soup and puree it in a blender or food processor. Return the puree to the soup pot. Add lemon juice and stir 2 or 3 minutes longer. Adjust seasoning to taste, garnish with parsley and serve.
Keywords: recipes with lentils, soup recipes