INGREDIENTS

3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1/3 cup dried apricots
1 1/2 cups red lentils, rinsed
5 cups vegetable stock
3 plum tomatoes (peeled, seeded, and chopped)
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme, salt and ground black pepper
2 tablespoons fresh lemon juice

INSTRUCTIONS

Sauté onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes.

Add tomatoes, cumin, thyme, and salt and pepper to taste, and simmer 10 minutes more.

Add lemon juice. Puree 1/2 of the soup in a blender, then return to the pot.

Serves 6

Per serving: 570 Calories (kcal); 2g Total Fat; (3% calories from fat); 17g Protein; 127g Carbohydrate; 0mg Cholesterol; 1702mg Sodium

Food Exchanges: 7 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates