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Ingredientes
- 3 Tbsp. extra virgin olive oil
- 1 lrg onion, minced
- 2 x cloves garlic, chopped
- 1/3 c. dry apricots
- 1 1/2 c. red lentils, rinsed
- 5 c. chicken stock
- 3 x plum tomatoes (peeled, seeded, and minced)
- 1/2 tsp grnd cumin
- 1/2 tsp dry thyme salt grnd black pepper
- 2 Tbsp. fresh lemon juice
Direcciones
- Lentil soup with a sweet-tangy twist. This is great with a hot piece of black bread slathered with creamy butter.
- 1 Saute/fry onion, garlic, and apricots in extra virgin olive oil. Add in lentils and stock. Bring to a boil, then reduce heat and simmer 30 min.
- 2 Add in tomatoes, cumin, thyme, and salt and pepper to taste, and simmer 10 min more.
- 3 Add in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot.
- Serve.
- Makes 6 -8 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 6 servings | |
| Calories 264 | |
| Calories from Fat 67 | 25% |
| Total Fat 7.61g | 10% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 317mg | 13% |
| Potassium 750mg | 21% |
| Total Carbs 34.53g | 9% |
| Dietary Fiber 16.4g | 55% |
| Sugars 3.54g | 2% |
| Protein 15.07g | 24% |
