11/10/16

Red Lentil and Apricot Soup

Since it's getting darker so much earlier, I'm having a hard time getting enough light for these pictures so they are so blurry! Oh well. You get the idea.
Evan and I first had this soup at a young adults potluck dinner with people from our church. It was unlike any soup I'd had an I quickly got the recipe. It was quick to make and so satisfying.
Ingredients:
3 Tbsp. olive oil
1 large onion, diced
1 tsp. minced garlic
1/2 cup finely chopped dried apricots
1 1/2 cups dried split red lentils, well rinsed
5 cups chicken/vegetable stock
1 28 can of plum tomatoes, diced
1/2 tsp. cumin
1/2 tsp. dried rosemary or thyme
salt and pepper to taste
2 Tbsp. lemon juice
Directions:
1. Saute onion, garlic, and apricots in olive oil until onions are soft and browned - about 12 minutes. I did this step earlier in the day and stored in the fridge for later.
2. In a saucepan, pour in stock and lentils and bring to a boil uncovered. Once boiling, cover the pan and reduce to low. Simmer for about 30 minutes or until lentils are cooked. Add onion mixture, plum tomatoes, seasonings, and lemon juice. Simmer together for a few more minutes.

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