To wrap up National Soup Month, try this earthy-gently sweet recipe.
The photo was taken just before I used the immersion blender. The soup wasn’t completely smooth which gave it a nice, rustic texture.
|Red Lentil – Apricot Soup
Red Lentil – Apricot Soup
Serves 4 to 6
1 tablespoon olive oil
1 small sweet onion, diced
2 carrots, peeled and finely chopped
1 tsp. ground cumin
1 tsp. ground coriander
salt, to taste
1 1/2 cups red lentils, rinsed and sorted through
5 (or more) cups water or chicken broth
1/2 cup dried apricots, finely chopped
1 Tbsp lemon juice
1. Heat the oil in a pot over medium heat. Add onion and carrots. Saute for about 10 minutes, or until vegetables begin to soften.
2. Stir in the cumin and coriander. Reduce heat, cover, and cook vegetables another ten minutes.
3. Add the lentils, apricots, salt to taste, and enough water (or broth) to cover. Bring to a boil, then reduce the heat to medium low. Cook for 15 to 20 minutes, or until the lentils, apricots and vegetables are tender. Stir in lemon juice. If soup begins to thicken too much, add a little more liquid.
4. Remove from the heat. Working in small batches, carefully blend the soup in a blender. (Note: an immersion blender can also be used for this step.)
5. Serve immediately.
Delicious served with crusty bread!