Recipe by Karena
"Lentil soup with a sweet-tangy twist. This is great with a warm piece of black bread slathered with creamy butter."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
roma (plum) tomatoes - peeled, seeded and chopped
salt to taste
ground black pepper to taste
fresh lemon juice
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.
This was a tasty dish. I used cranberries instead of apricots which turned out well.
Don't make the mistake I did: I added extra apricots on the second try and the soup was far too sweet.
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!
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.
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!!!
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.
Great recipe! I used brown lentils, because that's what I had in the pantry.
* Percent Daily Values are based on a 2,000 calorie diet.
Apricot Lentil Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 263
** Calories from Fat: 67
French toast is such a perfect breakfast, light lunch, or even supper on these warm days.
Try one of our 100-plus cool cucumber salads.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a hearty, healthy, and flavorful vegetarian soup.
See how to put a Hungarian twist on comforting lentil soup.
See how to make a traditional Lebanese lemony lentil soup.