Lentil And Apricot Soup

Recipe Ingredients

2 cups	474ml	Green or red or French lentils
8 cups	1896ml	Water - (maybe more)
2 cups	125g / 4.4oz	Minced onion
2 teaspoons	10ml	Ground cumin
2 teaspoons	10ml	Dry mustard
2 tablespoons	30ml	Minced garlic
1 cup	93g / 3.3oz	Minced dried apricots
1 1/2 teaspoons	7.5ml	Salt - (to 2 tspns)
3 tablespoons	45ml	Balsamic vinegar - (to 4 tbspns)
		Freshly-ground black pepper - to taste
		Cayenne pepper - to taste
		Optional Garnishes
		Dried apricot slivers
		A swirl of yogurt
		A sprig of cilantro or parsley

Recipe Instructions

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.

This recipe yields 6 to 8 servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

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