Saturday, April 13, 2013

apricot red lentil soup.

tulip sprouts are popping up, so comfort food should be loosening its alluring grip,
but this april snowfall had me turning to the soup pages of my recipe books. 
this one I have already made 3 times...mmm.
apricot red lentil soup
(adapted from 'color me vegan' by colleen patrick-goudreau)
sauté in 1T oil:
1 medium onion, chopped
2 minced garlic cloves
 1/2 C chopped dried apricots
when soft, add:
1 1/2 C red lentils (rinsed and picked)
5 C stock of choice (i used chicken)
cover, bring to a boil, and simmer for 30 minutes.
then add:
3 chopped tomatoes
1 t ground cumin
1 t dried thyme
1/2 t dried rosemary
1/2 t salt to taste
freshly ground black pepper.
simmer until soft and smooth.
the original recipe added 1 can of rinsed chickpeas,
but I stopped short.
super yummy served over piping hot brown rice.
the apricots are a lovely sweet surprise.

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