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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in soup pot over medium low heat. Add onion and garlic; saute till onion is just turning translucent and golden. | 2. Add apricots and cook, stirring constantly (do not let them burn!) till softened and shiny and just beginning to brown, about 4 minutes. | 3. Add cumin, nutmeg, oregano, and thyme and cook, stirring, a minute or so (until spices are evenly distributed and fragrant). | 4. Add stock, tomatoes, and lentils; stir till well combined. Bring to a boil, reduce flame and simmer for 40 minutes (till lentils are very tender). | 5. Just before serving, puree soup (an immersion blender works best). Garnish each serving with a lemon wedge, a dollop of sour cream, and a sprig of thyme, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		sliced	60.0	14.01	1.65	0.15
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
apricot	1/3	cup	diced	24.8	5.7453	0.7233	0.2015
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
oregano	1	tablespoon	chopped	7.95	2.0676	0.27	0.1284
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
vegetable stock	4	cups		44.2	8.2212	2.1216	0.6188
tomato	1	can	crushed undrained	62.068999999999996	13.7631	3.2384	0.5397
tomato	1	can	diced undrained	62.068999999999996	13.7631	3.2384	0.5397
red lentil	1 1/2	cups	picked rinsed drained	1031.04	181.72799999999998	68.8608	6.2496

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.