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Name: Lentil Soup with a Hint of Fruit
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 c Dried apricots; minced; 2 c Lentils; rinsed and sorted; 8 c Water; maybe more; Cayenne pepper; 2 ts Dry mustard; Yogurt; a swirl; 2 c Onion minced; Slivered apricots; Black pepper; Cilantro sprigs; 2 tb Garlic minced; 3 tb Balsamic vinegar; (3 to 4); 2 ts Ground cumin; 1 1/2 ts Salt; or more to taste

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INGREDIENTS

1 c Dried apricots; minced
2 c Lentils; rinsed and sorted
8 c Water; maybe more
Cayenne pepper
OPTIONAL GARNISHES
2 ts Dry mustard
Yogurt; a swirl
2 c Onion ; minced
Slivered apricots
Black pepper
Cilantro sprigs
2 tb Garlic ; minced
3 tb Balsamic vinegar; (3 to 4)
2 ts Ground cumin
1 1/2 ts Salt; or more to taste

INSTRUCTIONS

Something subtle and magical happens when apricot modestly blends into the lentil soup. Place lentils and water in a soup pot and bring to a boil. Cover, lower the heat to a simmer, and cook for about 15 minutes. Add the onion, cumin, and mustard, and continue to simmer, covered, until the lentils are very soft (about 15 more minutes) Add small amounts of additional water, if it seems too thick. Add garlic, apricots and salt, cover and let it simmer for another 15 minutes or so. Stir in the vinegar, black pepper, and cayenne to taste and correct for salt if needed. At this point the soup will keep for serveral days. Serve hot, topped with a few extra slivers of dried apricot, a swirl of yogurt, and a sprig of cilantro or parsley. PER SERVING: 225 cals, 0.8 g fat, 3.1% Variation: red lentils, white instead of black pepper, dried cranberries patH nov 97 Recipe by: Mollie Katzens Vegetable Heaven (1997)

NOTES

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Lentil Soup with a Hint of Fruit

1 c Dried apricots; minced
2 c Lentils; rinsed and sorted
8 c Water; maybe more
 Cayenne pepper
 OPTIONAL GARNISHES
2 ts Dry mustard
 Yogurt; a swirl
2 c Onion minced
 Slivered apricots
 Black pepper
 Cilantro sprigs
2 tb Garlic minced
3 tb Balsamic vinegar; (3 to 4)
2 ts Ground cumin
1 1/2 ts Salt; or more to taste

Something subtle and magical happens when apricot modestly blends into the  lentil soup.    Place lentils and water in a soup pot and bring to a boil. Cover, lower the  heat to a simmer, and cook for about 15 minutes. Add the onion, cumin, and  mustard, and continue to simmer, covered, until the lentils are very soft  (about 15 more minutes) Add small amounts of additional water, if it seems  too thick.    Add garlic, apricots and salt, cover and let it simmer for another 15  minutes or so. Stir in the vinegar, black pepper, and cayenne to taste and  correct for salt if needed. At this point the soup will keep for serveral  days.    Serve hot, topped with a few extra slivers of dried apricot, a swirl of  yogurt, and a sprig of cilantro or parsley. PER SERVING: 225 cals, 0.8 g  fat, 3.1%    Variation: red lentils, white instead of black pepper, dried cranberries    patH nov 97    Recipe by: Mollie Katzens Vegetable Heaven (1997)

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Nutrition

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Serving Size: 1 Serving (15g)
Recipe Makes: 8 Servings

Calories: 18
Calories from Fat: 7 (39%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 3mg		0 %
Potassium 56.6mg		1 %
Total Carbohydrate 2.5g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 2g
Protein 0.8g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 18

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