Apricot Lentil Soup Recipe - Allrecipes.com
Apricot Lentil Soup Recipe

Apricot Lentil Soup

Recipe by  

"Lentil soup with a sweet-tangy twist. This is great with a warm piece of black bread slathered with creamy butter."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 5 mins


  1. Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes.
  2. Stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes.
  3. Stir in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 20, 2007

So good. Per the suggestions of others I wanted to add a whole grain with the lentils. I threw in about a half cup of dry rinsed quinoa -wonder food!! I also 2x the spices and garlic, reduced the oil to 1-2 tsp, and because I like a heartier soup, I added 1 sweet potato, cubed and then roughly mashed to the consistency I wanted. This soup was sooo good, and so good for you. A perfect meal. Enjoy.

Most Helpful Critical Review
Mar 23, 2005

This was a tasty dish. I used cranberries instead of apricots which turned out well.

Feb 08, 2004

Don't make the mistake I did: I added extra apricots on the second try and the soup was far too sweet.

Feb 08, 2004

Made this soup tonight and it was awesome. i've been into experimenting with moroccan flavors and recipes lately and this soup, with it's slightly sweet and very rich flavor definately has a moroccan influence. The modifications I made included using regular instead of red lentils, doubled up on the cumin as suggested by another reviewer, and I added an extra tomato. I also added the spices and tomato to the onion and garlic saute and sauteed until it started to stick. Then I de-glazed with a touch of red wine and added all the liquid and lentils. This sped up the cooking time a bit though I ended up letting it simmer for a couple hours because I had the time. Next time I will double the recipe because my girlfriend and I plowed through almost the whole recipe all by ourselves!

Feb 08, 2004

This is a very good soup. Different but in a good way. I didn't think pureeing half at the end was necessary. Also I didn't seed or peel the tomatoes. Just diced them up and added to the soup. I also used non stick spray and "sweated" the onions, garlic and apricot to cut most of the fat out of it. I will definately make this soup again.

Apr 10, 2006

5 stars +!!!!! Excellent soup!!!! The only thing I changed was I used canned diced tomatoes (19oz) instead of fresh ones. I can't wait to make this for company. Thanks for sharing!!!

Jan 08, 2007

Really good. I needed more liquid in it because the lentils soaked all the water up. Put over double the amount of spices in it and added some cayenne pepper to it for some spice! Served with brown rice because lentils aren't a full protein without a whole grain.

Feb 03, 2011

Great recipe! I used brown lentils, because that's what I had in the pantry.


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  • Calories
  • 263 kcal
  • 13%
  • Carbohydrates
  • 37.2 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.4 g
  • 11%
  • Fiber
  • 16 g
  • 64%
  • Protein
  • 13.2 g
  • 26%
  • Sodium
  • 7 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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