Even though spring is clearly on its way, there are still a lot of chilly, windy days that call for enjoying some warming soup. Here is an unusual and delicious soup recipe from my forthcoming new cookbook.
I originally served this soup years ago at a wonderful dinner up in Northern California's redwood country, where great food is a treasure often found.
If you put up your summer garden bounty, this makes good use of last season's canned tomatoes. I often make this tasty and not at all heavy soup, serve it for dinner once and then freeze all the rest in individual containers to heat up for warm, comforting lunches.
- 2 T olive oil
- 2 cloves chopped garlic
- 1 large onion, coarsely chopped
- 1 tsp ground cumin
- 1/2 cup chopped dried apricots
- 8 cups chicken broth
- 4 large fresh tomatoes, diced (or, in winter, use a 4 1/2-ounce can diced tomatoes, drained (reserve juice for another use)
- 1 1/2 cups rinsed and drained red lentils
- 2 T chopped parsley
- 1 T chopped fresh lemon thyme or regular thyme
- 3 T freshly squeezed lime juice (fresh lemon juice can substitute as desired)
- 6-8 drops bottled hot sauce, like Tabasco
- Salt and pepper
- 3 T finely chopped fresh basil or use cilantro depending on which you like best and can get easily very fresh plain yogurt or sour cream (low-fat okay)