Lentil Soup with a Hint of Fruit

[Guest guest]

Although this is certainly not the " red, red " lentil stew that Jacob

sells Esau in this week's Torah reading, it is very good and

extremely easy to make.

 

Lentil Soup with a Hint of Fruit

by Molly Katzen

Preparation time: 45 minutes (10 minutes of work)

Yield: 6 to 8 servings

 

2 cups red or brown lentils, rinsed and picked over

8 cups water (maybe more)

2 cups minced onion

2 teaspoons ground cumin

2 teaspoons dry mustard

2 tablespoons minced garlic

1 cup minced dried apricots

1 1/2 to 2 teaspoons salt (to taste)

3 to 4 tablespoons balsamic vinegar (or, to taste)(I use wine vinegar)

Black pepper and cayenne to taste

 

Optional garnishes:

Extra slivers of dried apricot

A drizzle of yogurt or sour cream

A sprig or two of cilantro or parsley

 

 

Place the lentils and water in a soup pot or Dutch oven and bring to

a boil. Cover, lower heat to a simmer, and cook for about 15 minutes.

((I soak them cold overnight and then bring just to a boil before

continueing. Be ready to skim the foam.

Add the onion, cumin, and mustard, and continue to simmer,with the

cover ajar, until the lentils are very soft (about 15 more minutes).

Add small amounts of additional water, if it seems too thick.

 

Add the garlic, apricots, and salt, cover, and let siimmer very low

for another 15 minutes or so. Stir in the vinegar, black pepper, and

cayenne to taste (and correct the salt too, if necessary). At this

point the soup will keep for several days.

 

Heat gently just before serving, and serve hot, topped with a few

slivers of dried apricot, a drizzle of yogurt, and a sprig of

cilantro or parsley, if desired.