Apricot Lentil Soup

"Lentil soup with a sweet-tangy twist. This is great with a warm piece of black bread slathered with creamy butter."

Servings: 4


  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/3 cup dried apricots
  • 1 1/2 cups red lentils
  • 5 cups chicken stock
  • 3 roma (plum) tomatoes - peeled, seeded and chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • salt to taste
  • ground black pepper to taste
  • 2 tablespoons fresh lemon juice


Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes. Stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes.

Stir in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve.

Values per serving:
Calories: 281, Total Fat: 9.1 g
Fiber: 16.1 g