Lentil Soup with Apricots
(serves 4)
Ingredients:
1c (1/2 lb) green lentils
1 medium potatoes, cubed
3 carrots, chopped
2c broth
2c water
1c (3oz) mushrooms, quartered
1c minced onion
1T garlic, minced
1/4t chili powder
1t cumin
1t dry mustard
1/4t fresh ginger, minced
Handful of whole leaf spinach or more
1/2t salt or more to taste
1/2c (app. 3 oz.) dried (non-organic, bright orange) apricots, slivered
1-1/2T balsamic vinegar or more to taste depending on strength of vinegar
1/4t pepper
plain yogurt, thinned to drizzle
cilantro, chopped for garnishCooking instructions:
In a medium pot combine lentils, potatoes, carrots, broth and water. Cover, bring to a boil and then simmer for 15 minutes. While lentils are coming to a boil, In a large pan sauté mushrooms, onion, garlic, chili powder, cumin, dry mustard and fresh ginger. When lentils have simmered 15 minutes, add saute mixture, spinach and salt and simmer 15 min more. Remove from heat, stir in apricots, balsamic vinegar and pepper and let sit for 10 minutes or more to soften apricots.
Garnish with yogurt and cilantro separately, or blend them together first.
–Prepared with our help by Phil on January 29