Guest guest Posted December 31, 2008 Report Share Posted December 31, 2008 Lentil And Apricot Soup 2 cups green or red or French lentils 8 cups water, maybe more 2 cups minced onion 2 teaspoons ground cumin 2 teaspoons dry mustard 2 tablespoons minced garlic 1 cup minced dried apricots 1 1/2 to 2 teaspoons salt 3 to 4 tablespoons balsamic vinegar freshly ground black pepper to taste cayenne pepper to taste \Garnishes: dried apricot slivers swirl of yogurt sprig of cilantro or parsley Rinse and pick over the lentils. Place the lentils and water in a soup pot or Dutch oven and bring to a boil. Cover, lower the heat to a simmer and cook for about 15 minutes. Add the onion, cumin and mustard, and continue to simmer, covered, until the lentils are very soft (about 15 more minutes). Add small amounts of additional water, if it seems too thick. Add the garlic, apricots and salt, cover and let it simmer for another 15 minutes or 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 hot, topped with a few extra slivers of dried apricot, a swirl of yogurt and a sprig of cilantro or parsley, if desired. Makes 6 to 8 servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2008 Report Share Posted December 31, 2008 This recipe sounds amazing to me! --- On Wed, 12/31/08, AJ <coolcook wrote: > AJ <coolcook > Lentil And Apricot Soup > " gspicy " > Wednesday, December 31, 2008, 11:19 AM > Lentil And Apricot Soup > > 2 cups green or red or French lentils > 8 cups water, maybe more > 2 cups minced onion > 2 teaspoons ground cumin > 2 teaspoons dry mustard > 2 tablespoons minced garlic > 1 cup minced dried apricots > 1 1/2 to 2 teaspoons salt > 3 to 4 tablespoons balsamic vinegar > freshly ground black pepper to taste > cayenne pepper to taste > > \Garnishes: > dried apricot slivers > swirl of yogurt > sprig of cilantro or parsley > > Rinse and pick over the lentils. Place the lentils and > water in a soup pot or Dutch oven and bring to a boil. > Cover, lower the heat to a simmer and cook for about 15 > minutes. > Add the onion, cumin and mustard, and continue to simmer, > covered, until the lentils are very soft (about 15 more > minutes). Add small amounts of additional water, if it seems > too thick. > Add the garlic, apricots and salt, cover and let it simmer > for another 15 minutes or 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 hot, topped with a few extra slivers of dried > apricot, a swirl of yogurt and a sprig of cilantro or > parsley, if desired. > Makes 6 to 8 servings. > > > Quote Link to comment Share on other sites More sharing options...
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