| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
French |
Heaven, Soups and s, Fruit, Lowfat, Kitpath |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Lentils; rinsed and sorted (green, red or French lentils) |
| 8 |
c |
Water; maybe more |
| 2 |
c |
Minced onion |
| 2 |
ts |
Ground cumin |
| 2 |
ts |
Dry mustard |
| 2 |
tb |
Minced garlic |
| 1 |
c |
Dried apricots; minced |
| 1 1/2 |
ts |
Salt; or more to taste |
| 3 |
tb |
Balsamic vinegar; (3 to 4) |
|
|
Black pepper |
|
|
Cayenne pepper |
|
|
Slivered apricots |
|
|
Yogurt; a swirl |
|
|
Cilantro sprigs |
INSTRUCTIONS
OPTIONAL GARNISHES
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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