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    You are in: Home / Recipes / Red Lentil and Apricot Soup Recipe
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    Red Lentil and Apricot Soup

    Red Lentil and Apricot Soup. Photo by Brian Holley

    1/1 Photo of Red Lentil and Apricot Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    FLKeysJen's Note:

    From the Essential Best Foods Cookbook: Recipes Featuring the Healthiest and Most Delicious Foods. Add an Indian flourish by swirling in cumin seeds sizzled briefly in hot oil. You can use additional chopped cilantro if you prefer to keep it practically fat free.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large deep saucepan, combine the lentils, onion, tomatoes with their liquid, apricots, ginger, garlic, garam masala and turmeric. Add four cups water. Bring to a boil, reduce the heat, cover and simmer until the lentils are soft, about 30 minutes. Mix in the cilantro. Season to taste with salt and pepper.
    2. 2
      Meanwhile, heat the oil in a small saucepan over medium-high heat. Mix in the cumin and cook, stirring, until the oil is bubbling and the seeds start to darken in color, about two minutes. Immediately, off the heat, mix in the pomegranate molasses or juice concentrate. Take care, as it will splatter.
    3. 3
      Divide the soup among four deep soup bowls. Drizzle on the cumin mixture and serve.

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    Ratings & Reviews:

    • on March 30, 2011

      55

      Nice, 4 1/2 stars. I did puree most of the soup and mixed it into the unpureed part to look better. I added the cilantro after. It's best not to reheat with the cilantro added as a second time I did that and it wilted and changed from bright green to a dull green. I liked the swirl on top very much. I used, soft dried sulfured orange apricots, a bit less fresh ginger, Garam Masala - Aromatic Kashmiri Spice Blend for Spicy Cooking!, sea salt, freshly ground black pepper, extra virgin olive oil in place of the canola oil to be healthier, pomegranate molasses, plus the rest of the ingredients. This was nice for a change for sure but I don't think I will make it encore.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 10, 2010

      45

      This was very nice, although I found that it was too sweet and not spicy enough for my tastes. Next time I'll reduce the apricot by a third. For the tarka, I'll use 3/4 tsp. cumin, 1/2 tsp. or more chile flakes, and the pomegranate molasses (which was a delicious addition). I'll definitely make this again - thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 17, 2009

      55

      Absolutely delicious! I made it for a dinner party and it disappeared! I used pomegranate juice and it was a great touch. Thanks so much!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Red Lentil and Apricot Soup

    Serving Size: 1 (160 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 264.9
     
    Calories from Fat 44
    16%
    Total Fat 4.9 g
    7%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 10.6 mg
    0%
    Total Carbohydrate 44.9 g
    14%
    Dietary Fiber 7.7 g
    31%
    Sugars 11.6 g
    46%
    Protein 13.5 g
    27%

    The following items or measurements are not included:

    pomegranate molasses

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