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
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.
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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A SPECIAL THANKS TO THE VEGETARIAN VOICE
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Last Update: 03/26/2000