Apricot and Lentil Soup



A light, sweet, and sour lentil soup.

Adapted from the Washington Post recipe.



  1. Sauté onion and carrots until soft. Add garlic and cook until fragrant, about a minute.
  2. Add apricot, cumin, and tomato paste and cook until fragrant. Season.
  3. Add lentils and water. Bring to a boil and reduce to a simmer for 15-20 minutes, until lentils are tender.
  4. Add thyme and lemon juice and let sit for a few minutes before serving. Garnish with cilantro.

Recipe Info

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