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Feature Recipes

Yield: 6 servings

3 tablespoons olive oil
1 onion chopped
2 cloves garlic, minced
1/3 cup dried apricots
1 1/2 cups red lentils
5 cups chicken stock
1/4 cup of canned stewed tomatoes
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
salt to taste
pepper to taste
2 tablespoons 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. Stir in tomatoes, and season with cumin and 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.