I’ve made this recipe once before about 4 years ago and when I came across it again I knew I had to indulge. Josh was a good sport and told me to go for it but unfortunately it does not suit his taste buds. He managed about 5 bites. It is a bit on the weird side, lentil soup with dried apricots and a bit of balsamic vinegar. I do love balsamic vinegar though so this soup is right up my alley. The apricots add a bit of sweetness to the lentils and the vinegar adds the tang. We always joke that I’m sweet and sour and Josh is spicy and bitter. When it comes to our food tastes this is nothing short of true.
LENTIL SOUP with a hint of fruit, by Mollie Katzen
- 2 cups green, red, or French lentils rinsed and picked over (I used green)
- 8 cups water (maybe more)
- 2 cups minced onion
- 2 teaspoons ground cumin
- 2 teaspoons ground mustard
- 2 tablespoons minced garlic
- 1 cup minced dried apricots* (I used Turkish)
- 1 1/2 to 2 teaspoons salt (to taste)
- 3 to 4 tablespoons balsamic vinegar (or to taste)
- black pepper and cayenne to taste
- Place the lentils and water in a soup pot or Dutch oven and bring to a boil. Cover, lower the heat to a simmer, and cook for about 15 minutes. Add the onion, cumin, and mustard, and continue to simmer, covered, until the lentils are very soft (about 15 more minutes). Add small amounts of additional water, if it seems too thick.
- Add the garlic, apricots, and salt, cover, and let it simmer for another 15 minutes or so. Stir in the vinegar, black pepper, and cayenne to taste (and correct the salt too, if necessary). At this point the soup will keep for several days. (This soup freezes well if stored in an airtight container).
- Serve hot, topped with a few extra slivers of dried apricots, a swirl of yogurt, and a sprig of cilantro or parsley, if desired.