Apricot Lentil Soup

[Guest guest]

I know this sounds weird, but it's delicious.

 

1 tablespoon olive oil

1 large onion, sliced vertically

4 garlic cloves, minced

1/3 cup dried apricot, diced

1/2 teaspoon ground cumin

1/4 teaspoon grated nutmeg

1 tablespoon chopped fresh oregano (may use 1 tsp. dried)

1 tablespoon chopped fresh thyme (may use 1 tsp. dried)

4 cups vegetable stock

1 (14 ounce) can crushed tomatoes, undrained

1 (14 ounce) can diced tomatoes, undrained

1 1/2 cups red lentils, picked over, rinsed, and drained

 

Heat oil in soup pot over medium low heat. Add onion and garlic;

saute till onion is just turning translucent and golden.

Add apricots and cook, stirring constantly (do not let them burn!)

till softened and shiny and just beginning to brown, about 4 minutes.

Add cumin, nutmeg, oregano, and thyme and cook, stirring, a minute or

so (until spices are evenly distributed and fragrant).

Add stock, tomatoes, and lentils; stir till well combined. Bring to a

boil, reduce flame and simmer for 40 minutes (till lentils are very

tender).

Just before serving, puree soup (an immersion blender works best).

Garnish each serving with a lemon wedge, a dollop of sour cream, and

a sprig of thyme, if desired.

[Guest guest]

This is delicious. Not sure how close it is to Mollie Katzen's recipe but I have

made lentils with apricots in soup before.

Donna

Sent from my Verizon Wireless BlackBerry

 

 

" psychologychick08 " <psychologychick08

 

Tue, 06 Jan 2009 00:32:18

 

Apricot Lentil Soup

 

 

I know this sounds weird, but it's delicious.

 

1 tablespoon olive oil

1 large onion, sliced vertically

4 garlic cloves, minced

1/3 cup dried apricot, diced

1/2 teaspoon ground cumin

1/4 teaspoon grated nutmeg

1 tablespoon chopped fresh oregano (may use 1 tsp. dried)

1 tablespoon chopped fresh thyme (may use 1 tsp. dried)

4 cups vegetable stock

1 (14 ounce) can crushed tomatoes, undrained

1 (14 ounce) can diced tomatoes, undrained

1 1/2 cups red lentils, picked over, rinsed, and drained

 

Heat oil in soup pot over medium low heat. Add onion and garlic;

saute till onion is just turning translucent and golden.

Add apricots and cook, stirring constantly (do not let them burn!)

till softened and shiny and just beginning to brown, about 4 minutes.

Add cumin, nutmeg, oregano, and thyme and cook, stirring, a minute or

so (until spices are evenly distributed and fragrant).

Add stock, tomatoes, and lentils; stir till well combined. Bring to a

boil, reduce flame and simmer for 40 minutes (till lentils are very

tender).

Just before serving, puree soup (an immersion blender works best).

Garnish each serving with a lemon wedge, a dollop of sour cream, and

a sprig of thyme, if desired.

 

 

 

 

 

[Guest guest]

Wow that sounds really good.