Ingredients

• 0.33 cups dried apricots
• 1 onion , chopped
• 2 cloves garlic , minced
• 3 tablespoons olive oil
• 5 cups chicken stock
• 1.5 cups red lentils
• 3 Romas (plum) tomatoes - peeled , seeded, and chopped
• 0.5 teaspoons ground cumin
• 0.5 teaspoons dried thyme
• salt and ground black pepper to taste
• 2 tablespoons fresh lemon juice

Instructions

1. 1 Sauté apricots, onion, and garlic in olive oil, about 5 minutes. Add chicken stock and lentils and bring to a boil. Reduce the heat and simmer for 30 minutes.
2. 2 Stir in tomatoes and season with cumin, thyme, salt, and pepper to taste. Simmer for 10 minutes.
3. 3 Stir in lemon juice. Purée 1/2 of the soup in a blender, then return to the pot. Serve.

Nutrition per serving