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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Serve this with some hearty dark break Ingredients:
3 tablespoons olive oil |
1 onion, chopped |
2 garlic cloves, minced |
1/3 cup dried apricot |
1 1/2 cups red lentils |
5 cups chicken stock |
3 roma tomatoes, peeled, seeded and chopped |
1/2 teaspoon ground cumin |
1/2 teaspoon dried thyme |
salt |
ground black pepper |
2 tablespoons fresh lemon juice |
Directions:
1. Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes.
2. Stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes.
3. Stir in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve.
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