Laguna Beach Apricot Lentil Soup
Ingredients
Yield: 10 servings
2 cups minced onion
1½ cups diced dried apricots
1½ teaspoons minced garlic cloves
2 teaspoons cumin
2 teaspoons mustard powder
½ teaspoon sea salt
¼ teaspoon ground black pepper
10 cups vegetable stock
2 cups dried brown lentils
2 tablespoons maple syrup
4 tablespoons balsamic vinegar
Nutrition information
Serving size: 1 Serving
Calories: 230
Total Fat: 0.8 g
Saturated Fat: 0.1 g
Monounsaturated Fat: 0.2 g
Polyunsaturated Fat: 0.3 g
Protein: 10.7 g
Carbohydrate: 47.8 g
Sugars: 16 g
Dietary Fiber: 6.2 g
Sodium: 169 mg
Source: Adapted from VonDoxtater, M. Surfer Mick’s Beach to Table. City, ST: Publisher, 2016.
Instructions
1. In a medium pot, over medium heat, add 2 tablespoons of water and onion. Sauté for 3 minutes.
2. Add the apricots, garlic, cumin, mustard powder, salt, and black pepper. Sauté for 1 minute.
3. Add vegetable stock, lentils and maple syrup. Cover and simmer for 20 minutes.
4. Once lentils are softened, stir in the balsamic vinegar.