Difficulty: Easy - for beginners
3 tablespoonsolive oil
2 clovesgarlic, minced
1/3 cupdried apricots
1 1/2 cupsred lentils
5 cupschicken stock
3 roma (plum) tomatoes - peeled, seeded and chopped
1/2 teaspoonground cumin
1/2 teaspoondried thyme
salt to taste
ground black pepper to taste
2 tablespoonsfresh lemon juice
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.