Crimson Lentil and Apricot Soup

Crimson Lentil and Apricot Soup

Yield: 3 qt (3 L)

Ingredients:
- 1 fl oz (30 mL) Vegetable oil
- 6 oz (180 g) Onion, small cube
- 1�"2 oz (15 g) Garlic, chopped fine
- 3 qt (3 L) Vegetable stock
- 1 lb 4 oz (600 g) Pink lentils, sorted, rinsed, and drained
Sachet:
- 1 Bay leaf
- 1�"4 tsp (1 mL) Dried thyme
- 4 Peppercorns
- 2 Full cloves
- 1�"8 tsp (0.5 mL) Cayenne
- 5 oz (150 g) Tomato concassé
- 12 oz (375 g) Dried apricots, coarsely chopped
- 1 fl oz, or to taste (30 mL, or to taste) Lemon juice
- to taste Salt

Directions:
1. First, heat the oil in a heavy saucepot over gentle heat.
2. Next, include the onions and garlic. Sweat till smooth.
3. Then, insert the stock to the pot. bring to a boil.
4. Then, include the lentils, sachet, and cayenne. Simmer 5 minutes.
5. Then, insert the tomatoes and apricots. start to simmer until the lentils and apricots are thoroughly smooth.
6. Then, remove and discard the sachet.
7. Finally, year to taste with lemon juice and salt.