Lentil Soup with Dried Apricots

This soup is surprisingly easy and delicious – the lentil and apricot flavors and textures blend together nicely. Recipe adapted from Mollie Katzen’s Vegetable Heaven.


  • 2 c red/brown lentils, rinsed
  • 8 c (r more) water
  • 2 c onion, minced
  • 2 t cumin
  • 2 t ginger
  • 2 cloves garlic, minced
  • 1 c dried apricots, minced
  • 2 t salt
  • 3-4 T balsamic vinegar
  • cayenne pepper and black pepper to taste
  • yogurt and cilantro for garnishing


  1. Place lentils in water in large soup pot and bring to a boil. Cover, lower heat to a simmer, and cook for about 15 minutes.
  2. Add onion, cumin, ginger, and continue to simmer, covered, until lentils are very soft, about 15 more minutes. Add additional water if soup seems too thick.
  3. Add garlic, apricots, salt, and simmer, covered, for 15 minutes.
  4. Take off of heat, and stir in vinegar, black pepper, and cayenne pepper.

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