INGREDIENTS 3 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, minced 1/3 cup dried apricots 1 1/2 cups red lentils, rinsed 5 cups vegetable stock 3 plum tomatoes(peeled, seeded, and chopped) 1/2 teaspoon ground cumin 1/2 teaspoon dried thyme, salt and ground black pepper 2 tablespoons fresh lemon juice

INSTRUCTIONS Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes. Add tomatoes, cumin, thyme, and salt and pepper to taste, and simmer 10 minutes more. Add lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serves 6

Per serving: 570 Calories (kcal); 2g Total Fat;
(3% calories from fat); 17g Protein;
127g Carbohydrate; 0mg Cholesterol; 1702mg Sodium
Food Exchanges: 7 1/2 Grain(Starch); 0 Lean Meat;
3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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