Lentil Soup Recipes:
Lentil-Apricot Soup


Looking for lentil soup recipes that are a bit out of the ordinary? This one is delicious!!

The combination of balsamic vinegar, apricots and lentils is irresistible.

lentil soup recipes



If I were really organized (but I so rarely am) I would plan to make this the day before I want to eat it. It tastes fine the day it is made, but it tastes fantastic the next day.

My solution is to make a huge pot - some for today, and some for tomorrow! This recipe multiplies easily.

The time needed to cook lentils can really vary. I think it depends on how old the lentils are. You can't tell by looking at them how long they will take, though.

Be sure that the lentils are very very soft before you add the apricots.




Check that you have these staples at home

  • in the cupboard

    • dried green lentils
    • ground cumin
    • garlic
    • dried apricots
    • salt
    • balsamic vinegar
    • pepper

  • in the fridge or freezer

    • onions

Get out your equipment

  • Essential

    • a soup pot with a cover
    • a cutting board and sharp knife

  • Nice to have but not necessary

    • a garlic press (if not, mince the garlic with a sharp knife)
    • kitchen shears for cutting the apricots
    • measuring cups and spoons (if not, just estimate)





    The recipe

    2 cups/500 mL green lentils

    8 cups/2 L water

    2 cups/500 mL minced onion

    2 tsp/10 mL ground cumin

    2 cloves garlic

    1 cup/250 mL minced dried apricots

    1 1/2 tsp/7 mL salt

    1/4 cup/60 mL balsamic vinegar

    pepper (to taste)

    Put the lentils and water in a large pot.
    Bring to a boil.
    Cover, lower heat, and simmer for 15 minutes.

    Add the onion and cumin.
    Cover.
    Simmer until the lentils are very soft (at least 15 more minutes; possibly quite a bit longer).
    Check regularly, and add more water if needed.

    Add the garlic, apricots and salt.
    Cover.
    Simmer for another 15 minutes.

    Add the balsamic vinegar and pepper.

    Serve immediately - or allow to cool and refrigerate.

    The next day, heat up the soup and enjoy!




    Substitutions

    • Try using red lentils in place of green lentils. Red lentils won't need as much time to cook, so watch the soup closely.

    Ideas for making this recipe your own

    • Try using another type of dried fruit. How about raisins, or dried cranberries?

    Tips

    • Always rinse lentils and pick through them to remove any little stones or bits of debris.

    • Kitchen shears work very well for cutting up dried fruit!

    • Be sure to allow yourself lots of time to make this soup! Don't start it half an hour before you want to eat! The lentils may take longer to cook than you expect. (Then again, they may not. You never know!)





    Menu suggestion

    Serve this dish with

    • a loaf of crusty bread

    • a green salad




      If you enjoy this recipe, you may also like these other lentil soup recipes:

      • Lentil-Spinach Soup
      • Lemony Lentil Soup

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