| 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 Converted by MM_Buster v2.0l.
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