| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Veg08 |
6 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
lg |
Onion; chopped |
| 2 |
|
Cloves garlic; minced |
| 1/3 |
c |
Dried apricots |
| 1 1/2 |
c |
Red lentils; rinsed |
| 5 |
c |
Chicken stock |
| 3 |
|
Plum tomatoes |
|
|
(peeled; seeded, and |
|
|
; chopped) |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Dried thyme |
|
|
Salt |
|
|
Ground black pepper |
| 2 |
tb |
Fresh lemon juice |
INSTRUCTIONS
Lentil soup with a sweet-tangy twist. This is great with a warm piece
of black bread slathered with creamy butter.
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 Add tomatoes, cumin, thyme, and salt and pepper to taste, and
simmer 10 minutes more.
3 Add lemon juice. Puree 1/2 of the soup in a blender, then return to
the pot. Serve. Makes 6 -8 servings
Recipe by: www.souprecipe.com/ 4/5/99
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