Lentil soup with a hint of fruit
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Lentils; rinsed and sorted (green, red or French lentils) |
| 8 | cups | Water; maybe more |
| 2 | cups | Minced onion |
| 2 | teaspoons | Ground cumin |
| 2 | teaspoons | Dry mustard |
| 2 | tablespoons | Minced garlic |
| 1 | cup | Dried apricots; minced |
| 1½ | teaspoon | Salt; or more to taste |
| 3 | tablespoons | Balsamic vinegar; (3 to 4) |
| Black pepper | ||
| Cayenne pepper | ||
| Slivered apricots | ||
| Yogurt; a swirl | ||
| Cilantro sprigs | ||
Directions
OPTIONAL GARNISHES
Something subtle and magical happens when apricot modestly blends into the lentil soup.
Place lentils and water in a soup pot and bring to a boil. Cover, lower the heat to a simmer, and cook for about 15 minutes. Add the onion, cumin, and mustard, and continue to simmer, covered, until the lentils are very soft (about 15 more minutes) Add small amounts of additional water, if it seems too thick.
Add garlic, apricots and salt, cover and let it simmer for another 15 minutes or so. Stir in the vinegar, black pepper, and cayenne to taste and correct for salt if needed. At this point the soup will keep for serveral days.
Serve hot, topped with a few extra slivers of dried apricot, a swirl of yogurt, and a sprig of cilantro or parsley. PER SERVING: 225 cals, ⅘ g fat, 3⅒%
Variation: red lentils, white instead of black pepper, dried cranberries patH nov 97
Recipe by: Mollie Katzen's Vegetable Heaven (1997)