"Hunger is the best sauce in the world."--Cervantes

Apricot Lentil Soup Recipe

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This recipe for Apricot Lentil Soup, by , is from Tea Room Fare, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, October 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 cup dried apricots
1 1/2 cups red lentils
6 cups chicken stock
3 roma tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon dried thyme
1/2 teaspoon black pepper to taste
2 tablespoons fresh lemon juice

Directions:
Directions:
Saute onion, garlic and apricots in the olive oil. Add lentils and stock. Bring to a boil, reduce heat, simmer 30 minutes. Stir in tomatoes and seasonings. Simmer 10 minutes. Stir in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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