Apricot and Bean Soup
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 cup dried apricots
1 1/2 cups red lentils
5 cups chicken broth
3 Roma tomatoes – peeled, seeded, and chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons fresh lemon juice
In a saucepan, add olive oil, sautéing onion, garlic, and apricots. Add lentils and chicken broth, bringing to a boil. Reduce heat and simmer 30 minutes. Stir in tomatoes and season with cumin, thyme, salt, and pepper. Simmer for 10 minutes. Stir in lemon juice. Puree 1/2 of the soup in a blender and then return to the pot. Serve and enjoy