Apricot Lentil Soup recipe

6 servings

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

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.