Apricot Lentil Soup

1 cup dried apricots, chopped

1 onion, chopped

4 garlic cloves, minced

3 tablespoons olive oil,

1 tablespoon tomato paste,

2 Thai chili peppers, minced

8 cups chicken broth

2 cups dried lentils

3 Roma tomatoes, chopped

2 teaspoons ground cumin

3 sprigs of fresh thyme, or 1 tsp ground

1 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons fresh lemon juice

In a large pot or Dutch oven sauté apricots, onion, and garlic in olive oil for about 5 minutes. add tomato paste and chili peppers and sauté a little longer until the tomato paste has caramelized a little.

Add chicken stock and lentils and bring to a boil, reduce heat and simmer for 30 minutes.

Stir in tomatoes and season with cumin, thyme, 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. 

Submitted by Cathy Burleson, Blessed Trinity Catholic Community Church, adapted from allrecipes.