Apricot Lentil Soup

I have a cold, the day is overcast, and despite the 100º temperature, I feel like soup.  My CSA has given me tomatoes and onions in abundance.  I have some sweet potatoes to use up before our road trip.  Middle Eastern dishes use lots of apricots and lentils, but given my Armenian descent I consider this an Armenian style soup.  Here we go!


1 1/2 cups red lentils
1 medium onion, chopped
3 cloves garlic, chopped
1 - 2 sweet potatoes, diced
2 - 3 fresh tomatoes, diced
1/3 cup dried apricot,  diced (I threw in a couple squishy fresh ones, also)
1 Tablespoon olive oil
1 teaspoon cumin
1 teaspoon turmeric
2 Tablespoons lemon juice (to taste, I like tart)
salt and pepper (cayenne) to taste

These, as usual, are estimates.  I just threw all ingredients, except lemon juice/salt/pepper, into the crockpot with water to cover and let slow cook together until tender.  Puree in the blender, lemon juice/salt/pepper to taste, and serve topped with yogurt and nuts or diced apricots.

For the stovetop, I would sauté onions and garlic in the oil before adding in the other ingredients and simmering until tender in water to cover.  Puree, lemon juice/salt/pepper, garnish, and eat!

I did not give a water amount. If you wanted this thick like dip you can use less, thinner use more.  I would start with enough to cover and go from there.