Apricots in a soup? You’ve got to be kidding… I wasn’t too sure about this one, but my daughter said it was the best of the best and I would not regret it, so I tried it. And she was right! Here is my version of the soup, and I hope you love it as much as we do. Enjoy it while we still have a few cold days ahead of us!
2 T olive oil
1 large red onion, diced
5 cloves of garlic minced
1/3 c. soft dried apricots chopped
1 tsp cumin
1 tsp. thyme
1 1/2 c. dried lentils rinsed and drained
5 c. broth (chicken or vegetable)
4 Roma tomatoes chopped
Salt and pepper to taste
Squirt of lemon juice to taste
Fresh parsley or mint to garnish
Heat oil in large soup pot and add onions. Cook 1-2 minutes, then add garlic, apricots, herbs salt and pepper, covering and cooking on low for 10 min. Add lentils and broth bringing to a boil, skimming if necessary.
Cook covered over medium heat until thick 20 min. Add tomatoes and more broth (I added another 3 cups) if too thick, simmering another 200 min till lentils are tender. Purée half of the soup and return to pot, add garnish and lemon juice.