Walnut Acres' Armenian Apricot-Lentil Soup
|Organic extra virgin olive oil||45 Milliliter (3 Tablespoon)|
|Onion||1 Large, finely chopped|
|Garlic||2 Clove (10 gm), finely chopped (Use Large Cloves)|
|Organic dried unsulphured apricots||80 Milliliter, chopped (1/3 Cup)|
|Dried peaches||80 Milliliter, chopped (1/3 Cup)|
|Dried split red lentils||355 Milliliter, rinsed thoroughly (1 1/2 Cup)|
|Vegetable broth||5 Cup (80 tbs)|
|Tamari/Soy sauce||45 Milliliter (3 Tablespoon)|
|Fresh ripe plum tomatoes||3 Medium, peeled, seeded and chopped|
|Ground cumin||1 Teaspoon (5 Milliliter)|
|Dried thyme||1 Teaspoon (5 Milliliter)|
|Fresh lemon juice||60 Milliliter (4 Tablespoon)|
|Fresh cilantro||180 Milliliter, chopped (3/4 Cup)|
|Salt||1 Teaspoon (5 Milliliter)|
|Ground pepper||1 Teaspoon (5 Milliliter)|
|Garlic||2 Clove (10 gm), finely chopped|
|Dried split red lentils||355 Milliliter, rinsed thoroughly (1.5 Cup)|
In large soup pot, heat the oil over medium heat.
Add the onion, garlic, dried apricots and peaches.
Saute, stirring occasionally, until the onion is soft, about 12 minutes.
Add the lentils and vegetable broth.
Bring to a boil.
Reduce the heat and simmer, covered, until the lentils are tender, about 30 minutes.
Stir in the soy sauce, tomatoes, cumin, thyme, salt and pepper.
Simmer covered for another 10 minutes.
Remove half the soup and puree it in a food processor.
Return the puree to the pot.
Stir a few times, then season the soup with the lemon juice and additional salt and pepper, if necessary.
Simmer, stirring, for 2-3 minutes longer.
Sprinkle with cilantro.