Red Lentil Soup with Apricots

We may earn a commission when you buy through links on this page.

Ingredients for 49 servings

• 360 ml olive oil
• 8 1/8 yellow onion, chopped
• 16 1/3 carrots, chopped
• 25 cloves garlic, minced
• 120 ml tomato paste
• 40 ml ground cumin
• 40 ml Aleppo pepper
• 20 ml dried thyme
• 2.9 liters red lentils, rinsed
• 965 ml dried apricots, chopped
• 13.52 liters vegetable broth
• 40 ml kosher salt
• 8 1/8 lemon, juiced
• 240 ml chopped fresh mint

1. Step 1 of 5

   Heat the oil in the Dutch oven over medium. Cook the onion and carrots 6 minutes, until soft.

2. Step 2 of 5

   Add the garlic, tomato paste, cumin, Aleppo pepper and thyme and stir 1 minute.

3. Step 3 of 5

   Add the lentils, half the apricots, the broth and salt. Bring to a boil, then simmer partly covered 25 to 30 minutes, until the lentils have fallen apart.

4. Step 4 of 5

   Blend until smooth, or leave some texture if you like. Add a splash of water if it is thicker than you want.

5. Step 5 of 5

   Stir in the remaining apricots and the lemon juice. Taste for salt and serve topped with mint and a drizzle of olive oil.