Lentil and apricot soup

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Preparation time:
Cooking time:

Difficulty: Easy - for beginners
Serves: 6


3 tablespoonsolive oil

1onion, chopped

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.


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