Apricot Lentil Soup With Eggplant Recipes

APRICOT LENTIL SOUP

Apricot Lentil Soup image

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

Provided by Karena

Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
⅓ cup dried apricots
1 ½ cups red lentils
5 cups chicken stock
3 roma (plum) tomatoes - peeled, seeded and chopped
½ teaspoon ground cumin
½ teaspoon dried thyme
salt to taste
ground black pepper to taste
2 tablespoons fresh lemon juice

Steps:

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

Nutrition Facts : Calories 263.2 calories, Carbohydrate 37.2 g, Fat 7.4 g, Fiber 16 g, Protein 13.2 g, SaturatedFat 1 g, Sodium 6.6 mg, Sugar 6.6 g

RED LENTIL AND APRICOT SOUP

Red Lentil and Apricot Soup image

From the Essential Best Foods Cookbook: Recipes Featuring the Healthiest and Most Delicious Foods. Add an Indian flourish by swirling in cumin seeds sizzled briefly in hot oil. You can use additional chopped cilantro if you prefer to keep it practically fat free.

Provided by FLKeysJen

Categories Lentil

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 cup red lentil, picked over and rinsed
1 cup finely chopped onion
1 cup canned diced tomato
1/2 cup chopped dried apricot
2 teaspoons grated fresh ginger
1 garlic clove, minced
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1/3 cup cilantro leaf, chopped
salt
pepper
1 tablespoon canola oil
1 teaspoon whole cumin seed
1 teaspoon pomegranate molasses or 1 teaspoon pomegranate juice, concentrate

Steps:

In a large deep saucepan, combine the lentils, onion, tomatoes with their liquid, apricots, ginger, garlic, garam masala and turmeric. Add four cups water. Bring to a boil, reduce the heat, cover and simmer until the lentils are soft, about 30 minutes. Mix in the cilantro. Season to taste with salt and pepper.
Meanwhile, heat the oil in a small saucepan over medium-high heat. Mix in the cumin and cook, stirring, until the oil is bubbling and the seeds start to darken in color, about two minutes. Immediately, off the heat, mix in the pomegranate molasses or juice concentrate. Take care, as it will splatter.
Divide the soup among four deep soup bowls. Drizzle on the cumin mixture and serve.

APRICOT LENTIL SOUP WITH EGGPLANT

Apricot Lentil Soup With Eggplant image

I found this in an old cookbook, and it's a great soup for the fall! It smells a bit Christmassy when cooking (I think it's the cinnamon) but there's a bit of heat there when you eat it!

Provided by filaughn

Categories Lentil

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups brown lentils
8 cups water
1 1/2 cups dried apricots
1 medium onion, chopped
3 tablespoons olive oil
1 medium eggplant, chopped
4 tablespoons water (may need a little more)
3 medium tomatoes, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon crushed red pepper flakes
1 tablespoon paprika
1 teaspoon salt

Steps:

Combine lentils and 8 cups water and bring to a boil in large saucepan. Reduce heat and simmer, covered for 20 minutes.
Add apricots. Simmer for 20 minutes.
In a separate pan, saute onion in olive oil until light brown. Add eggplant and 4 tablespoons water, to prevent sticking. Cook for 10 minutes or until eggplant is tender, stirring frequently.
Add tomatoes, bell peppers, cinnamon, allspice, red pepper, paprika and salt. Mix well and simmer for 10 minutes.
Add tomato mixture to lentils and simmer, covered for 15 minutes.

Nutrition Facts : Calories 268.5, Fat 6, SaturatedFat 0.8, Sodium 308.3, Carbohydrate 45.5, Fiber 16.6, Sugar 17.9, Protein 11.7

APRICOT LENTIL SOUP

Apricot Lentil Soup image

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

Provided by Karena

Categories Lentil Soup

Time 1h5m

Yield 6

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
⅓ cup dried apricots
1 ½ cups red lentils
5 cups chicken stock
3 roma (plum) tomatoes - peeled, seeded and chopped
½ teaspoon ground cumin
½ teaspoon dried thyme
salt to taste
ground black pepper to taste
2 tablespoons fresh lemon juice

Steps:

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

Nutrition Facts : Calories 263.2 calories, Carbohydrate 37.2 g, Fat 7.4 g, Fiber 16 g, Protein 13.2 g, SaturatedFat 1 g, Sodium 6.6 mg, Sugar 6.6 g

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