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

Ingredients:

• 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

Preparation:

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