With the autumn weather upon us here in southwestern Ontario, I've been inspired to make more warming soups of late. This sweet and sour soup is adapted from a unique little cookbook entitled Small Bites. Once the chopping is done, it simply simmers on the stove top, allowing you time to prepare the rest of your meal. I served it with polenta and mushroom ragout for a hearty, nourishing and warming delicious dinner. It's a fairly thick soup, especially if you serve it the next day, so feel free to add more stock to suit your tastes. If you are not using vegetable stock, increase the amount of salt and add a few teaspoons of celery seed. If desired, garnish with pomegranate seeds.
|Lentil Soup with Prunes and Apricots|
|Recipe by Lisa Turner|
Adapted from Small Bites
Published on October 28, 2007
Simple, thick and nourishing, hot and slightly sweet spiced soup with red, green and yellow lentils and dried prunes and apricots