Ingredients

  • 65 milliliters olive oil
  • 220 grams onion finely chopped
  • 3 cloves garlic minced
  • 120 grams dried apricots chopped
  • 430 grams lentils red, rinsed
  • ¾ liter Vegetable stock
  • 1 liter water
  • 4 ½ tomatoes concassed
  • ¾ teaspoon cumin
  • ¾ teaspoon thyme
  • 3 tablespoons lemon juice
  • 3 tablespoons parsley chopped

Directions

1. Sauté onions and apricots until onions soft, about 12 minutes. Add garlic, lentils, stock and water. Bring to a boil then simmer, covered, until lentils are tender, about 30 minutes.
2. Stir in tomatoes, cumin, thyme and salt and pepper. Simmer, covered, for another 10 minutes.
3. Remove half the soup and purée in food processor. Return purée to pot. Stir a few times, then season the soup with lemon juice and additional salt and pepper. Simmer, stirring, for 2-3 minutes longer.
4. Serve sprinkled with parsley.



Categories
hot, soups
Keywords
soups, hot
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