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Apricots

All Eyes on Apricots

Apricots are those beautifully orange colored fruits full of beta-carotene and fiber that are one of the first signs of summer. Fresh apricots with a plentiful supply of vitamin C are in season in North America from May through August. Relatives to peaches, apricots have velvety skin and flesh, are not too juicy but definitely smooth and sweet. Some describe their flavor as almost musky, with a faint tartness that lies somewhere between a peach and a plum. Your mother may have told you carrots would keep your eyes bright as a child, but as an adult, it looks like this fruit is even more important!

Apricot Lentil Soup
  • Ingredients

    3 tablespoons olive oil
    1 onion, chopped
    2 cloves garlic, minced
    1/3 cup skinned & sliced apricots
    1 1/2 cups red lentils
    5 cups chicken stock
    3 roma (plum) tomatoes - peeled, seeded and chopped
    1/2 teaspoon ground cumin
    1/2 teaspoon dried thyme
    salt to taste
    ground black pepper to taste
    2 tablespoons fresh lemon juice

  • Additional Information

    Original recipe makes 6 servings
    PREP TIME:  40 mins
    READY IN ABOUT 1¼ hrs

Additional Information

Original recipe makes 6 servings
PREP TIME:  40 mins
READY IN ABOUT 1¼ hrs

Ingredients

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/3 cup skinned & sliced apricots
1 1/2 cups red lentils
5 cups chicken stock
3 roma (plum) tomatoes - peeled, seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
salt to taste
ground black pepper to taste
2 tablespoons fresh lemon juice

Directions
  1. Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes.
  2. Stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes.
  3. Stir in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve.
Apricot Lentil Soup
  • Ingredients

    3 tablespoons olive oil
    1 onion, chopped
    2 cloves garlic, minced
    1/3 cup skinned & sliced apricots
    1 1/2 cups red lentils
    5 cups chicken stock
    3 roma (plum) tomatoes - peeled, seeded and chopped
    1/2 teaspoon ground cumin
    1/2 teaspoon dried thyme
    salt to taste
    ground black pepper to taste
    2 tablespoons fresh lemon juice

  • Additional Information

    Original recipe makes 6 servings
    PREP TIME:  40 mins
    READY IN ABOUT 1¼ hrs

Additional Information

Original recipe makes 6 servings
PREP TIME:  40 mins
READY IN ABOUT 1¼ hrs

Ingredients

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/3 cup skinned & sliced apricots
1 1/2 cups red lentils
5 cups chicken stock
3 roma (plum) tomatoes - peeled, seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
salt to taste
ground black pepper to taste
2 tablespoons fresh lemon juice

Directions
  1. Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes.
  2. Stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes.
  3. Stir in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve.