Oriental red lentil soup with apricots (Cynthia Barcomi)

Name: Oriental red lentil soup with apricots (Cynthia Barcomi)
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium onion; 1 Garlic clove; 1 medium-sized carrot; 1 TABLESPOON Butter; 1 TABLESPOON Olive oil; 250 g red lentils; 1⁄2 deleted Tsp Chili Flakes; 1 can(s) (850 ml) Tomatoes; 100 g dried soft apricots; 7-10 Tbsp salt, pepper, sugar

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium onion
1 Garlic clove
1 medium-sized carrot
1 TABLESPOON Butter
1 TABLESPOON Olive oil
250 g red lentils
1⁄2 deleted Tsp Chili Flakes
1 can(s) (850 ml) Tomatoes
100 g dried soft apricots
7-10 Tbsp salt, pepper, sugar

Directions

1
Peel and chop the onion and garlic. Peel, wash and chop the carrot. Heat butter and oil in a large pot. Sauté onion, garlic and carrot for about 3 minutes at medium heat.
2
Add the lentils and chilli to the vegetables and steam for about 2 minutes. Add tomatoes together with juice and 400 ml water. Chop the tomatoes slightly. Bring everything to the boil and simmer for about 10 minutes.
3
Quarter the apricots, stir into the soup and continue cooking for about 10 minutes. Season lentil soup with salt, pepper and 1 pinch of sugar.