Lentil & Apricot Soup

Lentil & Apricot Soup

Sweet and tangy, this soup is delicious served with hot biscuits.

3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1/3 cup dried apricots, chopped
1 1/2 cups lentils, rinsed
5 cups water
3 Roma tomatoes, chopped
1/2 teaspoon cumin, dried
1/2 teaspoon thyme
salt to taste
2 tablespoons lemon juice, fresh

Saute onion, garlic, and apricots in olive oil. Add lentils and water. Bring to a boil, then reduce heat and simmer until lentils are tender. Then add tomatoes, cumin, thyme, and salt to taste. Simmer 15 minutes more. Add lemon juice. Using a blender, puree 1/2 the soup and return to kettle. Stir and serve. Garnish with a dried apricot half and mint leaf.

Makes 6 - 8 servings.