I had been wanting to try this soup for months, and finally got dried apricots specifically for this recipe. I just happened to have some last minute fresh tomatoes from the garden which I peeled using the boiling-water-to-ice water method. I am absolutely in LOVE with this soup! The bits of apricot add little explosions of flavor. Just amazing!
*note: the quality of stock you use will impact the flavor of your soup. One of my batches turned out a little less flavorful because the veggie broth was a bit weak. Easy fix: Add a T. of miso paste to the pot of finished soup. Yum!
Apricot Lentil Soup
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/3 cup dried apricots
1 1/2 cups red lentils
5 cups chicken or vegetable stock
3 roma (plum) tomatoes - peeled, seeded and chopped (or canned)
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
salt to taste
ground black pepper to taste
2 tablespoons fresh lemon juice
1 onion, chopped
2 cloves garlic, minced
1/3 cup dried apricots
1 1/2 cups red lentils
5 cups chicken or vegetable stock
3 roma (plum) tomatoes - peeled, seeded and chopped (or canned)
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
salt to taste
ground black pepper to taste
2 tablespoons fresh lemon juice
Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes. Add tomatoes, cumin, thyme, and salt and pepper to taste, and simmer 10 minutes more. Add lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serves about seven.
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