Recipe - Lentil Soup With A Hint Of Fruit

2 cup Lentils; rinsed and sorted
(green, red or French
lentils)
8 cup Water; maybe more
2 cup Minced onion
2 teaspoon Ground cumin
2 teaspoon Dry mustard
2 tablespoon Minced garlic
1 cup Dried apricots; minced
1 One half teaspoon Salt; or more to taste
3 tablespoon Balsamic vinegar; (3 to 4)
Black pepper
Cayenne pepper

OPTIONAL GARNISHES
Slivered apricots
Yogurt; a swirl
Cilantro sprigs

Something subtle and magical happens when apricot modestly blends into the
lentil soup.

Place lentils and water in a soup pot and bring to a boil. Cover, lower the
heat to a simmer, and cook for about 15 minutes. Add the onion, cumin, and
mustard, and continue to simmer, covered, until the lentils are very soft
(about 15 more minutes) Add small amounts of additional water, if it seems
too thick.

Add garlic, apricots and salt, cover and let it simmer for another 15
minutes or so. Stir in the vinegar, black pepper, and cayenne to taste and
correct for salt if needed. At this point the soup will keep for serveral
days.

Serve hot, topped with a few extra slivers of dried apricot, a swirl of
yogurt, and a sprig of cilantro or parsley. PER SERVING: 225 cals, 0.8 g
fat, 3.1%

Variation: red lentils, white instead of black pepper, dried cranberries

patH nov 97

Recipe by: Mollie Katzen's Vegetable Heaven (1997)