Recipe

Apricot Lentil Soup

Name: Apricot Lentil Soup
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4 servings
Ingredients: 8 ounces brown lentils; ¼ cup olive oil; 1 medium onion, minced; 1 large carrot, chopped; 1 tablespoon minced garlic; 1 quart water; 2 bay leaves; 1 teaspoon dried oregano; 1 pinch crushed dried rosemary (Optional); 1 tablespoon tomato paste; salt and ground black pepper to taste; 1 teaspoon olive oil, or to taste; 1 teaspoon red wine vinegar, or to taste (Optional)

Greek lentil soup orfakes(pronounced "fah-kehs") is a staple in the Greek kitchen and an incredibly filling meal. It is traditionally served with a drizzle of olive oil and lots of vinegar. Though the vinegar is, of course, optional — try it! It lifts the lentils and adds another dimension of flavor.

Prep 10mCook 60mTotal 70mServes 4

Ingredients

Tap an ingredient to see possible substitutions.

Instructions

1
Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook for 10 minutes; drain.
2
Heat olive oil in a saucepan over medium heat. Add onion, carrot, and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Pour in lentils, then add 1 quart water, bay leaves, oregano, and rosemary. Bring to a boil. Cover and reduce heat to medium-low; simmer for 10 minutes.
3
Stir in tomato paste; season with salt and pepper. Cover and simmer, stirring occasionally, until lentils have softened, 30 to 40 minutes. Add additional water if soup becomes too thick. Drizzle with olive oil and red wine vinegar to serve.Buckwheat Queen

Kitchen Picks

Helpful ingredients and tools

Related products that may help with this recipe.

Shop Brown Lentils Shop ¼ Cup Olive Oil Shop 1 Medium Onion Shop Dutch Ovens

As an Amazon Associate I earn from qualifying purchases.