Apricot Lentil Soup Recipe

Ingredients for Apricot Lentil Soup

• Olive Oil
• 1 medium onion, chopped
• Garlic Cloves
• Dried Apricot
• Ground Cumin
• 1/2 teaspoon ground nutmeg
• Fresh Oregano
• Fresh Thyme
• Vegetable Stock
• Crushed Tomatoes
• Diced Tomatoes
• Red Lentils

How to Make Apricot Lentil Soup

1. Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium-low heat.
2. Add 1 medium onion, chopped, and 2 cloves garlic, minced, to the pot.
3. Sauté until the onion is translucent and golden brown, about 5-7 minutes.
4. Add 1 cup dried apricots, chopped, and cook, stirring constantly, until softened, shiny, and slightly browned, about 4 minutes.
5. Stir in 1 teaspoon ground cumin, 1/2 teaspoon ground nutmeg, 1 teaspoon dried oregano, and 1/2 teaspoon dried thyme. Cook for 1 minute, stirring constantly.
6. Pour in 6 cups of vegetable or chicken stock, 1 (14.5 ounce) can of diced tomatoes (undrained), and 1 cup brown or green lentils, rinsed.
7. Stir well to combine all ingredients.
8. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 40 minutes, or until the lentils are tender.
9. Carefully transfer the soup to a blender (or use an immersion blender) and puree until smooth. Alternatively, leave some lentils whole for a chunkier texture.
10. Garnish each bowl with a lemon wedge, a dollop of sour cream or plain yogurt, and a fresh sprig of thyme (optional).