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