Apricot and Lentil Soup
By Julia Orlov
A light, sweet, and sour lentil soup.
Adapted from the Washington Post recipe.
- Sauté onion and carrots until soft. Add garlic and cook until fragrant, about a minute.
- Add apricot, cumin, and tomato paste and cook until fragrant. Season.
- Add lentils and water. Bring to a boil and reduce to a simmer for 15-20 minutes, until lentils are tender.
- Add thyme and lemon juice and let sit for a few minutes before serving. Garnish with cilantro.
Categorized in: Soups