| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
French |
Fruit, Heaven, Kitpath, Lowfat, Soups and s |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Lentils, rinsed and sorted |
|
|
green red or French |
|
|
lentils |
| 8 |
c |
Water, maybe more |
| 2 |
c |
Minced onion |
| 2 |
t |
Ground cumin |
| 2 |
t |
Dry mustard |
| 2 |
T |
Minced garlic |
| 1 |
c |
Dried apricots, minced |
| 1 1/2 |
t |
Salt, or more to taste |
| 3 |
T |
Balsamic vinegar, 3 to 4 |
|
|
Black pepper |
|
|
Cayenne pepper |
|
|
Slivered apricots |
|
|
Yogurt, a swirl |
|
|
Cilantro sprigs |
INSTRUCTIONS
Something subtle and magical happens when apricot modestly blends into
the lentil soup. Place lentils and water in a soup pot and bring to a
boil. Cover, lower the heat to a simmer, and cook for about 15
minutes. Add the onion, cumin, and mustard, and continue to simmer,
covered, until the lentils are very soft (about 15 more minutes) Add
small amounts of additional water, if it seems too thick. Add garlic,
apricots and salt, cover and let it simmer for another 15 minutes or
so. Stir in the vinegar, black pepper, and cayenne to taste and
correct for salt if needed. At this point the soup will keep for
serveral days. Serve hot, topped with a few extra slivers of dried
apricot, a swirl of yogurt, and a sprig of cilantro or parsley. PER
SERVING: 225 cals, 0.8 g fat, 3.1% Variation: red lentils, white
instead of black pepper, dried cranberries patH nov 97 Recipe by:
Mollie Katzen's Vegetable Heaven (1997)
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