3 Tablespoon Olive Oil
1/2 Cup Dehydrated Chopped Onion*
2 Cloves Garlic, Minced
1/3 Cup Freeze Dried Apricot Dices*
1 1/2 Cup Lentils
5 Cup Chicken Stock
1 1/2 Freeze Dried Tomato Chunks*
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Dried Thyme
Salt and Pepper to taste
2 Tablespoon Fresh Lemon Juice
*Reconstitute before using.
Follow directions on #10 can to reconstitute.
Preparation 1. Saute onion, garlic, and apricots in olive oil. Add lentils and chicken stock. Bring to boil, then reduce heat and simmer for 30 minutes.
2. Stir in tomatoes and season with cumin, thyme, salt, and pepper to taste. Simmer for 10 minutes.
3. Stir in lemon juice. Puree 1/2 soup in blender, then return. Serve warm.