Serves 6 – 8
3 tablespoons olive oil
1 onion, chopped
1/3 cup dried apricots, chopped
2 garlic cloves, minced
1-½ cups dried red lentils, rinsed
5 cups chicken or pareve chicken broth
3 tomatoes, seeded and chopped
½ teaspoon cumin
½ teaspoon thyme
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons lemon juice
In a large heavy pot, heat the olive oil over medium heat and sauté the onion, apricots, and garlic; do not let them brown. Add the lentils and broth. Bring to a boil, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
Add the tomatoes, cumin, thyme and salt and pepper, and simmer for 10 minutes more. Stir in the lemon juice and let the soup stand off the heat for a few minutes. Puree half of the soup with an immersion blender. Return to the pot , stir and reheat.