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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe gives lentil soup a sweet and tangy twist. Paired with a slice of bread and butter, delicious! Ingredients:
1 1/2 cups red lentils |
3 plum (roma) tomatoes - peels and seeds removed, diced |
5 cups chicken stock |
1/3 cup dried apricots |
1 onion, diced |
1/2 tsp dried thyme |
2 garlic cloves, finely diced |
1/2 tsp ground cumin |
2 tbsp fresh lemon juice |
3 tbsp olive oil |
salt and ground black pepper, to taste |
Directions:
1. Saute the onion, apricots, and garlic in olive oil. Now, add the lentils and chicken stock. Allow the mixture to come to a boil, then lower the heat and simmer for 30 minutes.
2. Mix in the tomatoes, and season with thyme, cumin, salt and pepper to taste. Simmer for another 10 minutes.
3. Add in the lemon juice. In a blender, puree 1/2 of the soup, then return it to the pot and serve.
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