- 3 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/3 cup dried apricots
- 1 1/2 cups red lentils
- 5 cups chicken stock
- 3 roma (plum) tomatoes – peeled, seeded and chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- salt to taste
- ground black pepper to taste
- 2 tablespoons fresh lemon juice
Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a 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. Puree 1/2 of the soup in a blender, then return to the pot. Serve.