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Red Lentil And Apricot Soup

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Ingredients

Adjust Servings:
1 cup red lentil picked over and rinsed
1 cup finely chopped onion
1 cup canned diced tomato
1/2 cup chopped dried apricot
2 teaspoons grated fresh ginger
1 garlic clove minced
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1/3 cup cilantro leaf chopped
salt

Nutritional information

265
Calories
44 g
Calories From Fat
4.9 g
Total Fat
0.5 g
Saturated Fat
0 mg
Cholesterol
10.7 mg
Sodium
44.9 g
Carbs
7.8 g
Dietary Fiber
11.6 g
Sugars
13.6 g
Protein
160g
Serving Size

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Red Lentil And Apricot Soup

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    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. used, soft dried sulfured orange apricots, a bit less fresh ginger, recipe#279714, 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.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Red Lentil and Apricot Soup,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.,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. used, soft dried sulfured orange apricots, a bit less fresh ginger, recipe#279714, 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.,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. used, soft dried sulfured orange apricots, a bit less fresh ginger, recipe#279714, 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.


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    Steps

    1
    Done

    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
    Done

    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
    Done

    Divide the Soup Among Four Deep Soup Bowls. Drizzle on the Cumin Mixture and Serve.

    Avatar Of John Reyes

    John Reyes

    Latin cuisine expert infusing his dishes with bold and vibrant flavors.

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