Reviewed: Nov. 9, 2004

I did this recipe in a pressure cooker for 15 minutes. I used canned tomatoes, so it didn't need additional cooking time at the end. I also added 1/2 c. white quinoa before cooking which was excellent. The lemon juicew definantly brightened the flavor. I added a tsp. of honey to cut the acidity. Thanks for the great recipe.

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KARAB1

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Reviewed: Sep. 10, 2004

This is so wonderful and sticks to your ribs! I had trouble finding red lentils. The regular ones work great, but are just slightly larger so if you don't like them al dente, you may need to increase the initial simmer time just a titch. It's savory in an Indian cooking kind of way. So yummy!

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KLYONS8084

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Reviewed: Jul. 28, 2004

SOOOOO good. It makes a great comfort food. My husband thought I was crazy at first, but now he actually asks me to make this soup. And he eats lentils in silent protest.

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Sara

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Jul. 28, 2004

INCREDIBLE!!! This is a great VEGAN recipe if you replace the chicken stock with veggie stock. I also used about 8 - 10 fresh apricots since they're in season. I took the advice of other reviews and used more cumin AND 1/2tsp of curry powder. My very picky vegetarian boyfriend, who never eats leftovers, had this three meals in a row. Contrary to some reviews, I think that this would be a great dish for entertaining (vibrant color), especially if you want to impress vegetarian/vegan friends.

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HUNGRYPEANUT

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Reviewed: Jul. 11, 2004

Great soup! I used only 1 T. of oil (cuts about 40 calories per serving, and it's plenty for sauteing); used a 14 oz can of diced tomatoes (drained) instead of messing with peeling and chopping romas. I'm not too fond of cumin, so substituted with 2 t. of curry powder. I think the lemon juice is optional -- I tasted the soup several times during the cooking process, and don't think the lemon juice added anything essential. Turned out fabulous! Really, really tasty.

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VEDAWOO

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Apr. 7, 2004

The flavor is very different and unique, but it was good. It is not a company dish unless you know the people you are serving this for are not picky at all:-)

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AMERICANA

Home Town: Santo Domingo, Distrito Nacional, Dominican Republic

Living In: Montclair, New Jersey, USA

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Reviewed: Apr. 2, 2004

I wasn't sure how the apricots would be in soup but it was tasty. I added unpeeled & unseeded tomatoes with the lentils & stock, omitted the thyme, & used 1/8 tsp. cumin. I cooked it for an hour instead of pureeing it, & it was fine (even the whole dried apricots dissolved). I'd suggest that if you go to the trouble of making this that you double the recipe.

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FBA

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Reviewed: Mar. 28, 2004

Very nice. I always pre-soak lentils. Sort of cold cooking. And I keep acids away from them until they are cooked, including tomato and the apricot. In fact, a way to keep lentils from falling apart is to add tomato or lemon juice while they are still intact. But this was too good to make so little of.

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2INCREDULOUS

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Reviewed: Mar. 10, 2004

Well, I tried this recipe in my search for high fiber meals that my daughter would like and I thought for SURE she would; she didn't - it tasted like "bonzo beans" to her, but my husband and I loved it. I also tried it because all the comments were, "different, but good". SO....I totally agree with that. This is a different kind of soup, but really, really tasty. I used a can of diced tomatoes, drained, in place of the romas, and completely pureed it so that no chunks of apricots "surprised" my daughter! And, per another reviewers suggestions, I diced up the apricots first, as well. It's a keeper! Really, really yummy and healthy. Thank you, Karena!

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TLAAD

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Reviewed: Mar. 5, 2004

I didn't have cumin, so I added a teaspoon of curry instead. It came out great! The next day it was thick enough to serve over basmati rice for some nice leftovers.

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ELIZZYC

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Reviewed: Feb. 23, 2004

What a delightful discovery! This soup is exquisite with its subtle flavors and slight tang. I made it strictly according the instructions, except for peeling the tomatoes and I minced the apricots before cooking. I would consider pureeing the whole thing and serving it chilled as a summer soup. I have shared this with several friends who have all raved about it!

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ATHENEFIVE

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Reviewed: Feb. 20, 2004

Thank you, Karena, for this wonderful recipe. It is so unusual, I wasn't sure my family would like it, but everyone practically cheers when I serve it! The color and taste are special. I always double the recipe, and instead of peeling tomatoes, I just add a 28 oz. can of diced tomatoes. This freezes well too.

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AUNT MAMIE

Cooking Level: Expert

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Reviewed: Feb. 1, 2004

I felt adventurous today, so gave this recipe a try. It's not a recipe I would make every day, but if you are tired of the same old soups, it's a nice change. The taste is quite unique, but good. Tending to the tomatoes took longer than everything else--about twenty minutes. The instructions did not specify what size to cut the apricots into, so I left them whole, but will probably dice them next time. When I put 1/2 of the soup in the blender, I put all of the apricots I could fish out in the blender as well. I didn't want any of my family members to freak out when the bit into an apricot. The rest of my family isn't as adventurous as I am. Everybody liked the soup though.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 11, 2003

Absolutely wonderful soup, I'm planning to make some for Christmas. Try this one, you won't be sorry.

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MALONE14

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Reviewed: Oct. 18, 2003

This was a good recipe as long as you like lentil soup (which I just found out that my husband does not). I think I will add more apricots next time. I was expecting it to be a bit sweeter. I followed the advice of others and added extra cumin (1 tsp. extra).

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THADANDBRANDI

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Reviewed: Oct. 12, 2003

This is a terrific recipe served hot or cold. I have a sweet tooth, so next time i'll add extra apricots. Also, I forgot the lemon juice, but it still turned out really well.

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LLAURRA

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Reviewed: Mar. 20, 2003

This is probably my favorite soup. It's a recipe I've made over and over again. It's filling and unique. This recipe makes exactly enough for four people as a main course, but make more if they're a hungry four people. It's a must try!

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JUJUDIVA

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Reviewed: Mar. 11, 2003

This was very delicious. Everyone enjoyed this soup. It would be great with a couscous salad.

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SKOONUS

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Reviewed: Mar. 9, 2003

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.

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