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Apricot Lentil Soup
Prep
15 mins
Cook
50 mins
Servings
6
Difficulty
Hard
This is one of my favorite soups to make when I want something nourishing without spending hours in the kitchen. The combination of sweet dried apricots and earthy lentils creates such a lovely flavor, and the whole thing comes together in about an hour. Red lentils are packed with protein and fiber, making this soup genuinely good for you, plus they're incredibly affordable and cook quickly. The beauty of this recipe is its simplicity: just sauté your aromatics, toss everything into one pot, and let it simmer while you relax. A squeeze of fresh lemon juice at the end brightens up all those warm spices beautifully.
Ella x
Ingredients
- 33 tablespoons olive oil
- 11 onion, chopped
- 22 cloves garlic, minced
- ⅓ cup dried apricots⅓ cup dried apricots
- 11 ½ cups red lentils
- 55 cups chicken stock
- 33 roma (plum) tomatoes - peeled, seeded and chopped
- ½ teaspoon ground cumin½ teaspoon ground cumin
- ½ teaspoon dried thyme, salt to taste, ground black pepper to taste½ teaspoon dried thyme, salt to taste, ground black pepper to taste
- 22 tablespoons fresh lemon juice
Detail level
Instructions
- 1
Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes.
- 2
Stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes.
- 3
Stir in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve.
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