Apricot Lentil Soup

Lentil soup with a sweet-tangy twist. This is great with a warm piece of black bread slathered with creamy butter.

Step: 1

Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes.

Step: 2

Stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes.

Step: 3

Stir in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve.

Per Serving: 263 calories; protein 13.2g; carbohydrates 37.2g; fat 7.4g; sodium 6.6mg.

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