Damsel wrote on 15 May 2005 in rec.food.cooking

> Yup, I saved several of the apple-pork recipes. Now I'm just
> biding my time until we're past the apricot-pork recipes. Just
> seems like a weird combo to me.
>
> Carol
>

Apricot??? Jill is too wussy to try this for me.

Red Lentil and Apricot Soup
makes 6 servings

3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, chopped
1/3 cup dried apricots, chopped
1-1/2 cup dried split red lentils, rinsed
5 cups of homemade chicken stock
2 Tablespoons fresh lemon juice
3 ripe plum tomatoes, peeled, seeded and chopped
1/2 tsp. ground cumin
1/2 tsp. dried thyme
Salt and pepper, to taste

1. In a large soup pot, heat the oil over medium heat. Add the onion,
garlic, and dried apricots. Sauté until the onion is translucent,
about 12 minutes.

2. Add the lentils to the chicken stock. Bring to a boil, then reduce
the heat and simmer, covered, until the lentils are tender, about 30
minutes.

3. Stir in tomatoes, cumin, thyme, and salt and pepper. Simmer,
covered for another 10 minutes.

4. Remove half the soup and puree it in a food processor or blender.
Return the puree to the pot and season with the lemon juice and salt
and pepper to taste. Simmer for another 2 to three minutes and serve.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban