Apricot Lentil Soup

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

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.

Apricot Baked Oatmeal

I really liked this recipe; something a little different for breakfast. Not too sweet, and very filling. I've been eating Cranberry Pecan Granola for months now, and thought it might be time to switch things up a bit. ;) You could probably experiment with different dried fruits and nuts. I'll definitely be making it again!

Source: Nourishedkitchen.com

1 1/2 c. steel cut oats
1/2 c. chopped walnuts
1 T. plain greek yogurt
dash of salt
3 eggs
1 c. milk (2 percent)
2 T. maple syrup
1/4 c. Craisins
1/4 c. chopped dried apricots
1 T. cinnamon
2 T. coconut oil

1. Pour the steel cut oats and nuts into a ceramic container or mixing bowl.

2. Add enough filtered water to completely submerge your oats and nuts. Add a dash of salt and a one tablespoon yogurt.

3. Allow the oats and nuts to soak, covered, overnight in a warm place in your kitchen – about eight to twelve hours.

4. After the mixture of oats and nuts has soaked overnight, dump them into a colander to drain and place the mixture back into the ceramic container or mixing bowl.

5. Preheat the oven to 375 degrees Fahrenheit and grease a 8x8-inch baking pan with coconut oil or another wholesome fat of your choosing.

6. Meanwhile beat together eggs, milk, maple syrup (if you’re using it), until well-combined and frothy.

7. Pour the mixture of eggs, milk and maple syrup over the soaked oats and nuts, stirring well to combine into a porridge-like mixture.

8. Gently fold dried fruit, cinnamon and coconut oil into the porridge-like mixture.

9, Pour the mixture into a greased baking pan and smooth it out with a rubber spatula to ensure even baking and a good appearance.

10. Bake in an oven preheated to 375 degrees Fahrenheit for forty to forty-five minutes or until the oatmeal achieves a pleasing golden-brown color on top, a knife inserted into its center comes out clean and free from liquid and the fragrance of baked oats, dried fruit and cinnamon perfumes your kitchen.

11. Allow to cool for at least 5 minutes before cutting into 8 pieces. Can then be refrigerated and warmed up each morning. I like to break a piece up into a bowl, microwave for one minute, and top with almond milk and a bit more maple syrup. Let it get soaked and chewy in the milk, and enjoy!