Sep 30 2009
I’ve tried to like lentils. I really have. I even started my lentil adventures with soups, figuring lentils blended with other flavors might appeal to me more than just a dish of cooked lentils.
In defense of lentils, it’s really the texture that I can’t handle more than the flavor, though I suspect I have some issues with the flavor as well, based on my soup experiments. For the record, I don’t like beans either, and that is based on 99% texture, 1% flavor.
But for all of you out there who do like lentils, this post is for you. This soup is gorgeous to look at, and it’s perfect for seasonal transitions: in early fall, when the weather cools but you’re still hanging onto the days of summer, this soup will comfort you; in spring, the vivid apricot color will hint of warmer days to come.
1 tablespoon extra virgin olive oil
2 onions, diced
3 carrots, peeled and chopped
1 tablespoon ground cumin
3 cups red lentils, rinsed
10 cups water
12 ounces dried apricots, chopped (I used half Turkish and half California apricots)
Heat oil over medium heat in a dutch oven or large soup pot. Add the onions and carrots and saute for 10 minutes. Add the cumin and stir. Lower the heat, cover, and let the vegetables sweat for 10 minutes.
Add the lentils and add enough water to cover. Bring to a simmer, then reduce heat to medium-low and cook for 20-25 minutes, or until the lentils and carrots are tender. Add more water as needed during the cooking.
Remove from heat and add the apricots. Blend with an immersion blender until smooth (or use a regular blender and blend in batches); season with salt to taste.