Ingredients for Red Lentil And Apricot Soup
- Red Lentil
- 1 medium onion, chopped
- Diced Tomato
- Dried Apricot
- Fresh Ginger
- Garlic Clove
- 1 teaspoon garam masala
- Ground Turmeric
- Cilantro Leaf
- Salt to taste
- Pepper to taste
- Canola Oil
- Whole Cumin Seed
- Pomegranate Molasses
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How to Make Red Lentil And Apricot Soup
- Heat 1 tablespoon olive oil in a large deep saucepan over medium heat. Add 1 medium chopped onion and sauté until softened, about 5 minutes.
- Add 1 cup red lentils, 1 (14.5 ounce) can diced tomatoes (undrained), 1/2 cup dried apricots (chopped), 1 inch ginger (grated), 2 cloves garlic (minced), 1 teaspoon garam masala, and 1/2 teaspoon turmeric. Stir to combine.
- Pour in 4 cups of vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until lentils are tender.
- While the soup simmers, prepare the cumin oil: Heat 1 teaspoon olive oil in a small saucepan over medium-high heat. Add 1 teaspoon cumin seeds and cook, stirring constantly, until fragrant and darkened, about 1-2 minutes. Remove from heat immediately and stir in 1 tablespoon pomegranate molasses (or juice concentrate). (Caution: it will splatter!)
- Stir in 1/4 cup chopped fresh cilantro into the soup. Season with salt and pepper to taste.
- Divide the soup among four bowls. Drizzle each serving with the cumin oil mixture and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
46g
Fat
2g
Carbs
14g
