Recipe Details
Ingredients
-
⅓cupdried apricots
-
1onion, chopped
-
2clovesgarlic, minced
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3tablespoonsolive oil
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5cupschicken stock
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1 ½cupsred lentils
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3Roma (plum) tomatoes – peeled, seeded, and chopped
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½teaspoonground cumin
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½teaspoondried thyme
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salt and ground black pepper to taste
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2tablespoonsfresh lemon juice
Cooking Directions
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Sauté apricots, onion, and garlic in olive oil, about 5 minutes. Add chicken stock and lentils and bring to a boil. Reduce the heat and simmer for 30 minutes.
-
Stir in tomatoes and season with cumin, thyme, salt, and pepper to taste. Simmer for 10 minutes.
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Stir in lemon juice. Purée 1/2 of the soup in a blender, then return to the pot. Serve.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories263 | |
| % Daily Value * | |
| Total Fat 7g |
9% |
| Saturated Fat 1g |
5% |
| Sodium 7mg |
0% |
| Total Carbohydrate 37g |
14% |
| Dietary Fiber 16g |
57% |
| Total Sugars 7g |
|
| Protein 13g |
26% |
| Vitamin C 10mg |
11% |
| Calcium 44mg |
3% |
| Iron 4mg |
24% |
| Potassium 657mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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