Lentils With Apricots and Brandy |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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a lentil hearty soup, well-spiced with apricots and curry and cumin Ingredients:
2 cups lentils, rinsed and soaked 2 hours |
4 tablespoons safflower oil |
2 cups finely chopped onions |
1 teaspoon sugar |
4 teaspoons morga vegetable bouillon granules |
4 cups boiling water |
1 -2 teaspoon curry powder |
1/2 teaspoon cumin (to taste) |
1 garlic clove, minced (to taste) |
1 (12 ounce) can canned apricots, drained and chopped |
2 ounces apricot brandy, if desired |
Directions:
1. Rinse and then soal dried lentils 2 hours or so.
2. In oil, fry chopped onion for 8 minutes.
3. Add salt and pepper to taste.
4. Add sugar to taste.
5. Add vegetable bouillon granules that have been dissolved in boiling water.
6. Drain lentils and add.
7. Bring to boil.
8. Simmer on very low heat for about 30 minutes or to desired softness.
9. Cool and add curry, cumin and garlic.
10. Add chopped apricots, if desired.
11. Add a swig of apricot brandy, if desired.
12. These are very good as a chilled soup for lunch or dinner in the summer.
13. Can also use Better Than Bouillon vegetable base.
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