Directions:
- Saute the onion, apricots, and garlic in olive oil. Now, add the lentils and chicken stock. Allow the mixture to come to a boil, then lower the heat and simmer for 30 minutes.
- Mix in the tomatoes, and season with thyme, cumin, salt and pepper to taste. Simmer for another 10 minutes.
- Add in the lemon juice. In a blender, puree 1/2 of the soup, then return it to the pot and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 336.96 Kcal (1411 kJ) | ||
| Calories from fat | 86.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.61g | 15% | |
|---|---|---|---|
| Cholesterol | 6mg | 2% | |
| Sodium | 292.44mg | 12% | |
| Potassium | 864.77mg | 18% | |
| Total Carbs | 45.01g | 15% | |
| Sugars | 10.58g | 42% | |
| Dietary Fiber | 16.13g | 65% | |
| Protein | 19.29g | 39% | |
| Vitamin C | 10mg | 17% | |
| Iron | 4.3mg | 24% | |
| Calcium | 49.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 106.02 Kcal (444 kJ) | ||
| Calories from fat | 27.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.02g | 15% | |
|---|---|---|---|
| Cholesterol | 1.89mg | 2% | |
| Sodium | 92.01mg | 12% | |
| Potassium | 272.09mg | 18% | |
| Total Carbs | 14.16g | 15% | |
| Sugars | 3.33g | 42% | |
| Dietary Fiber | 5.07g | 65% | |
| Protein | 6.07g | 39% | |
| Vitamin C | 3.1mg | 17% | |
| Iron | 1.4mg | 24% | |
| Calcium | 15.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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