Red lentil, apricot and pomegranate soup


For 2 servings

15’ preparation, 50’ hands-on

2 table spoons olive oil

180 g onions

150 g carrots, thinly sliced

1-2 cloves of garlic, coarsely chopped

1-2cm grated ginger

3 dried apricots

1 cinnamon stick, a pinch of cumin, a pinch of chili flakes, salt, pepper

100 g red lentils

1 liter of water or a vegetable or chicken bouillon cube

¼ bunch of coriander, a little mint

Pomegranate syrup or lemon juice

Time of execution
50 minutes
Execution Method
Warm up the oil in a pan over high heat and sauté the onion, garlic, carrots and ginger.
Έπειτα προσθέτουμε αλάτι, πιπέρι, κύμινο, την κανέλα και τα βερίκοκα και σοτάρουμε για λίγο. Then add a pinch of salt, some pepper, the cumin and the cinnamon stick, as well as the apricots and sauté for a while.
Add the lentils, water and the chili flakes, and cook for 30-40 minutes.
Puree the soup in a blender together with the mint, coriander and the syrup or lemon.
Serve topped with fresh coriander and pomegranate seeds.
Finely chopped coriander Pomegranate seeds * The grams listed in the recipe are indicative. The quantities of the ingredients are adjusted according to your MyFlexMenu!
* The grams mentioned in the recipe are indicative.
The quantities of ingredients are adjusted according to your MyFlex Menu!
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