Lentil and apricot soup

Red lentils thicken a savory broth while dried apricots add a measured fruit note. An immersion blender makes a smoother finish optional.

This recipe has not been kitchen-tested.

Prep: 15 min · Cook: 40 min · Serves: 4

Ingredients

• 200 g — dry red lentils, rinsed
• 80 g — dried apricots, chopped
• 100 g — onion
• 100 g — carrots
• 1000 ml — unsalted stock; check its ingredients
• 20 ml — olive oil
• 2 g — ground cumin
• 4 g — salt

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Soften chopped onion and carrot in oil for 7 minutes. Add lentils, chopped apricots, stock, cumin and salt. Simmer 25–30 minutes until lentils are soft, then mash lightly or blend with an immersion blender.
3. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Check all prepared-product labels and shared-equipment cross-contact; this is not an exhaustive allergen guarantee.

Cook’s notes

• Times are estimates; pan size, oven and ingredient temperature change the result. These editorial drafts have not been kitchen-tested.