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Loading...| 1 tablespoon olive oil | |
| 1 large onion , sliced vertically | |
| 4 garlic cloves , minced | |
| 1/3 cup dried apricot , diced | |
| 1/2 teaspoon ground cumin | |
| 1/4 teaspoon grated nutmeg | |
| 1 tablespoon chopped fresh oregano ( may use 1 tsp . dried ) | |
| 1 tablespoon chopped fresh thyme ( may use 1 tsp . dried ) | |
| 4 cups vegetable stock | |
| 1 can crushed tomatoes , undrained | |
| 1 can diced tomatoes , undrained | |
| 1 1/2 cups red lentils , picked over , rinsed , and drained |
| 1. | Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté for 3-4 minutes until soft. |
| 2. | Add dried apricot, cumin, nutmeg, oregano, thyme, vegetable stock, crushed tomatoes, diced tomatoes and lentils. |
| 3. | Bring to a boil and reduce the heat to a simmer. Cook for 25 minutes or until lentils are tender. |
| 4. | Remove from heat and let cool for 5 minutes. |
| 5. | Use an immersion blender to blend the soup until smooth. |
| 6. | Serve hot with crusty bread and enjoy! |
Vegan, gluten-free, high protein, low fat, easy to make
High carb, may require additional seasoning to taste
Apricot Lentil Soup is packed with protein and fiber from the lentils. Additionally, apricots are a good source of Vitamin C and Potassium, which both play an important role in maintaining a healthy immune system and blood pressure
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