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Lentil And Apricot Soup
Ingredients
- 2 c. green or possibly red or possibly French lentils
- 8 c. water (maybe more)
- 2 c. chopped onion
- 2 tsp grnd cumin
- 2 tsp dry mustard
- 2 Tbsp. chopped garlic
- 1 c. chopped dry apricots
- 1 1/2 tsp salt - (to 2 tspns)
- 3 Tbsp. balsamic vinegar - (to 4 tbspns) Freshly-grnd black pepper to taste Cayenne pepper to taste Dry apricot slivers A swirl of yogurt A sprig of cilantro or possibly parsley
Directions
- Rinse and pick over the lentils. Place the lentils and water in a soup pot or possibly Dutch oven and bring to a boil. Cover, lower the heat to a simmer and cook for about 15 min.
- Add in the onion, cumin and mustard, and continue to simmer, covered, till the lentils are very soft (about 15 more min). Add in small amounts of additional water, if it seems too thick.
- Add in the garlic, apricots and salt, cover and let it simmer for another 15 min or possibly so. Stir in the vinegar, black pepper, and cayenne to taste (and correct the salt, too, if necessary). At this point the soup will keep for several days.
- Serve warm, topped with a few extra slivers of dry apricot, a swirl of yogurt and a sprig of cilantro or possibly parsley, if you like.
- This recipe yields 6 to 8 servings.
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