Red lentil apricot soup

Name: Red lentil apricot soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 medium onion; 1 Garlic clove; 1 stalk of celery; 1 medium-sized carrot; 1 TABLESPOON Butter; 2 TABLESPOONS Olive oil; 7-10 Tbsp Sea salt; 1 tr. red chili pepper; 1 TABLESPOON ground cumin; 1 can(s) (850 ml) Bottled tomatoes; 150 g dried apricots; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 1 l vegetables or chicken broth; 250 g red lentils

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 medium onion
1 Garlic clove
1 stalk of celery
1 medium-sized carrot
1 TABLESPOON Butter
2 TABLESPOONS Olive oil
7-10 Tbsp Sea salt
1 tr. red chili pepper
1 TABLESPOON ground cumin
1 can(s) (850 ml) Bottled tomatoes
150 g dried apricots
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Pepper
1 l vegetables or chicken broth
250 g red lentils

Directions

1
Peel and finely dice the onion and garlic. Clean and wash the celery and cut into fine strips. Peel, wash and chop the carrot. Heat butter and oil in a large pot. Add onion, garlic, celery, carrot and 1 pinch of sea salt and stir-fry over medium heat for about 10 minutes until everything is soft, but not burning
2
Chop the chilli very finely. Add the chilli and 1 tbsp. cumin to the vegetables and stir-fry for approx. 5 minutes until it begins to smell
3
Mash the tomatoes in their own juice with your hands. Add to the vegetables and simmer for about 5 minutes. Chop the apricots finely. Season the tomatoes with 1 teaspoon salt and sugar. Add the stock, bring everything to the boil. Reduce the heat and add the apricots and lentils. Simmer everything for 15-20 minutes. Season the lentil soup with salt and pepper