Apricot Lentil Soup


3 tablespoons organic extra virgin olive oil
1 onion, chopped
2 cloves garlic, crushed
1/3 cup dried, non-sulfured apricots
1 1/2 cups red lentils
5 cups chicken stock (or vegetable stock to make vegan)
3 roma (plum) tomatoes – peeled, seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
unrefined sea 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 and bring to a boil. Reduce heat and simmer 30 minutes. stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes. Stir in lemon juice. If desired, puree 1/2 or all of the soup in a blender, then return to the pot. Serve.

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