About this recipe:This unique puréed soup is made with red lentils, dried apricots and tomatoes cooked in chicken stock with cumin and thyme. The addition of fresh lemon juice prior to serving intensifies the gorgeous flavours.
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
75g (3 oz) dried apricots, quartered
275g (10 oz) red lentils
1L (1 pint 15 fl oz) chicken stock
3 plum tomatoes - peeled, seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
salt and freshly ground black pepper to taste
2 tablespoons fresh lemon juice
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Sauté onion, garlic and apricots in olive oil. Add lentils and stock. Bring to the 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. Purée 1/2 of the soup in a blender, then return to the pot. Serve.
Altered ingredient amounts.
The first time I made this soup I wasn't too sure about it but my husband thought it was the best he had tasted. The next time i made it I doubled the cumin but I also bought a new packet of cumin and my old one had been in the cupboard for some time. What a difference the soup was fantastic and my colleagues at work loved it. Now has become a firm favourite and it's so easy to make. - 20 Oct 2009