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Nutrition Facts
Serving Size 1 (181g) Recipe makes 4 servings The following items or measurements are not included below: pomegranate molasses
Calories 274
Calories from Fat 44		(16%)
Amount Per Serving		%DV
	Total Fat 4.9g	7%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 2.4g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 149mg		6%
Potassium 718mg		20%
Total Carbohydrate 47.6g		15%
	Dietary Fiber 8.0g	32%
	Sugars 12.9g
Protein 13.6g		27%
detailed view... how is this calculated?

Red Lentil and Apricot Soup

Recipe #330176 | 40 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: ~Jen~
Oct 12, 2008

From the Essential Best Foods Cookbook: Recipes Featuring the Healthiest and Most Delicious Foods. Add an Indian flourish by swirling in cumin seeds sizzled briefly in hot oil. You can use additional chopped cilantro if you prefer to keep it practically fat free.

SERVES 4 (change servings and units)

Ingredients

1 cup red lentil, picked over and rinsed
1 cup finely chopped onion
1 cup canned diced tomato
1/2 cup chopped dried apricot
2 teaspoons grated fresh ginger
1 garlic clove, minced
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1/3 cup cilantro leaf, chopped
salt
pepper
1 tablespoon canola oil
1 teaspoon whole cumin seed
1 teaspoon pomegranate molasses or pomegranate juice, concentrate

Directions

1
In a large deep saucepan, combine the lentils, onion, tomatoes with their liquid, apricots, ginger, garlic, garam masala and turmeric. Add four cups water. Bring to a boil, reduce the heat, cover and simmer until the lentils are soft, about 30 minutes. Mix in the cilantro. Season to taste with salt and pepper.
2
Meanwhile, heat the oil in a small saucepan over medium-high heat. Mix in the cumin and cook, stirring, until the oil is bubbling and the seeds start to darken in color, about two minutes. Immediately, off the heat, mix in the pomegranate molasses or juice concentrate. Take care, as it will splatter.
3
Divide the soup among four deep soup bowls. Drizzle on the cumin mixture and serve.

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Featured Reviews for This Recipe

From: Yaffa

On Oct 17, 2009

Absolutely delicious! I made it for a dinner party and it disappeared! I used pomegranate juice and it was a great touch. Thanks so much!

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From: Brian H

On Nov 20, 2008

I cookerd this as a starter, with Dum Ka chicken to follow. It was so easy to make, cooked in less than an hour. I used chicken stock in place of water, just for the extra goodness. Friends found the flavour to be goodwith a little sweetness. I served it with buttered toast. I also made a proper tarka to spice it up a little. All in all a nice soup. Tagged fo r Lets get souped up, tag game.

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From: Sydney Mike

On Nov 16, 2008

Was intrigued with the use of apricot in this soup, but did change things just a bit ~ Since there were just 2 of us, I used the cumin/pomegranate swirl for just the 1st two bowls, leaving it out for the last two, & the 2 of us really preferred it without! Even so, the soup has a GREAT TASTE, & is something I wouldn't mind making again! [Tagged, made & reviewed for the Let's Get Souped Up Tag Game]

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