Perfect for spring/early summer – on the lighter side for lentil soup. And so, so easy.
Lentil and Dried Apricot Soup
Prep Time: 10 | Cook Time: 45 | Servings: 6
2 cups green, red, or French Lentils, rinsed and picked over
8 cups of water (maybe more)
2 cups minced onion
2 tsp ground cumin
2 tsp dry mustard
2 tbsp minced garlic
1 cup minced dried apricots
1.5-2 tsp salt (to taste)
3-4 tbsp balsamic vinegar (to taste)
black pepper & cayenne to taste
extra slivers of dried apricot
a swirl of yogurt
a spring or two of cilantro or parsley
Put the lentils and water and soup pot and bring to a boil.
Cover, lower heat to a simmer and cook for 15 minutes.
Add onion, cumin, and mustard. Simmer covered for 15 minutes or until lentils are very soft. Add some water if it seems too thick.
Add garlic, apricots and salt. Cover and simmer for another 15 minutes.
Stir in vinegar, black pepper, and cayenne to taste. Correct salt if needed.
At this point the soup should keep for a few days.
Serve hot, topped with extra slivers of dried apricot, a swirl of yogurt, and a spring of cilantro or parsley, if desired.
Notes: Freezes perfectly
Nutritional Info: Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Total Fat: 0.5 g
Cholesterol: 0.0 mg
Sodium: 790.3 mg
Total Carbs: 33.7 g
Dietary Fiber: 7.8 g
Protein: 7.5 g
Source: Mollie Katzen’s Vegetable Heaven
Sent from Paprika Recipe Manager. http://www.paprikaapp.com