Mister Chicken-Cheese wrote:

> 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.


Hmmmm.... How about if I omit the tomatoes but add some lamb chunks (or beef
chunks) and three quinces (cored and chopped) at the same time as the
apricots? Then substitute 1/4 teaspoon ground cinnamon and some mint
chiffonade for the cumin and thyme? (Oh, and I guess beef stock would work
better than chicken stock.)

Tweaks notwithstanding, the posted recipe looks like it ought to be pretty
good. I've saved it and I'll try it when I get the chance.

Bob