Apricot Lentil Soup Recipe

Apricot Lentil Soup Recipe

2 liters (8 cups) lamb stock (refer below)

1 onion, peeled and sliced

100g red lentils

50g potatoes, peeled and diced

50g dried apricots, diced

100g fresh apricots, peeled, stoned and diced

2 teaspoons garam masala

salt to taste

ground black pepper to taste

lemon juice to taste

For Lamb Stock:

300g lamb, cut into chunks

500g lamb bones

50g red lentils

2 onions, peeled and chopped

2 cloves garlic, peeled and crushed

2 bay leaves

2 red chilies, bruised

½ teaspoon ground turmeric

3 liters (12 cups) water

salt to taste

Method:

To prepare lamb stock, combine ingredients in a stock pot and bring to the boil.  Simmer for 2 hours, skimming off froth as it surfaces.  Strain.  If not using stock immediately, set aside cool completely.  When stock is cool, store in a freezer-safe container, cover and refrigerate for up to a week or freeze for up to 3 months.  Place lamb stock, onion and lentils in a large saucepan.  Bring mixture to the boil.  Reduce heat, cover and simmer for 20 minutes, or until lentils are soft.  Add potatoes, apricots and garam masala and cook until potatoes are soft.  Season with salt, pepper and lemon juice to taste.  Ladle into bowls and serve.