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Apricot Lentil Soup
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| INGREDIENTS | |
| 3 tablespoons | olive oil |
| 1 | onion, chopped |
| 2 cloves | garlic, minced |
| 1/3 cup | dried apricots |
| 1 1/2 cups | red lentils |
| 5 cups | chicken stock |
| 3 roma (plum) tomatoes - peeled, seeded and chopped | |
| 1/2 teaspoon | ground cumin |
| 1/2 teaspoon | dried thyme |
| salt to taste | |
| ground black pepper to taste | |
| 2 tablespoons | fresh lemon juice |
Ready in 1 hr 5 min, Servings: 6
DIRECTIONS
Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then 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. Puree 1/2 of the soup in a blender, then return to the pot. Serve.
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