Lentil soup with a sweet-tangy twist. This is great with a warm piece of black bread slathered with creamy butter.
Original recipe makes 6 servings
Ingredients
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/3 cup dried apricots
1 1/2 cups red lentils
5 cups chicken stock
3 roma (plum) tomatoes – peeled, seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
salt to taste
ground black pepper to taste
2 tablespoons fresh lemon juice
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PREP
15 mins
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COOK
50 mins
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READY IN
1 hr 5 mins
Directions
- Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes.
- Stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes.
- Stir in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve.
Nutrition
Calories: 263 kcal
Carbohydrates: 37.2 g
Cholesterol: 0 mg
Fat: 7.4 g
Fiber: 16 g
Protein: 13.2 g
Sodium: 7 mg
