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This pureed soup is made with red lentils, dried apricots and tomatoes cooked in chicken broth with cumin and thyme. The addition of fresh lemon juice prior to serving intensifies the flavors.
1 hour 5 Minutes
- 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.