Tuesday, October 29, 2013

Apricot Lentil Soup

I had three last-minute fresh tomatoes from the garden waiting to be used for something. I peeled them using the boiling-water-to-ice water method, and made this soup. I am absolutely in LOVE with it! Lemon is such a good thing in so many soups...and the bits of apricot add little explosions of flavor. Just amazing!

Amazing serving suggestion! Use this soup as a topper for a baked sweet potato, along with cilantro. I keep some of this soup frozen in 2-cup portions just for this purpose, as a great last-minute lunch.

*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 for weak stock: Add a T. of miso paste to the pot of finished soup. Yum!

Apricot Lentil Soup                                                  Print Recipe

2 T. coconut or olive oil
1 onion, chopped
2 cloves garlic, minced
1/3 c. dried apricots (about 10), chopped into about 6 pieces each --go organic!
1 1/2 c. red lentils --this brand is great
5 c. chicken or vegetable stock
3-5 roma (plum) tomatoes - peeled, seeded and chopped (or drain and use a 15 oz can diced tomatoes)
1/2 t. ground cumin
1/2 t. dried thyme
salt to taste
ground black pepper to taste
2 T. fresh lemon juice

Saute onion, garlic, and apricots in 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. At this point you can enjoy it as is, or use an immersion blender in the pot to make it creamier (alternatively, puree 1/2 of the soup in a blender, then return to the pot). 

Great with fresh bread or pita chips!

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