The combination of sweet spices such as cinnamon and cardamom with hot cayenne pepper adds punch to this interesting chilled apricot lentil soup with cantaloupe. Prepare the soup even a couple of days ahead, then garnish with cantaloupe balls and parsley at the last minute.
Makes: 6-8 servings
TIP: Without the cantaloupe, this soup is also delicious served hot.
Ingredients:
1 ½ cups dried green lentils
10 cups vegetable stock
1 cup chopped dried organic apricots
2 tbsp extra-virgin olive oil
1 large onion, thinly sliced
1 each of red and green sweet peppers, seeded and finely diced
1 ½ cups canned or fresh diced tomatoes
1 tbsp paprika
½ tsp cinnamon
¼ tsp ground cardamom
¼ tsp cayenne
2 tsp sea salt
1 ripe medium cantaloupe, seeded and scooped into melon balls
2 tbsp chopped fresh parsley
Method:
- Rinse lentils in a strainer under cold running water for 1 to 2 minutes. Remove any stones or stems. Combine lentils and stock in a medium-sized pot; bring to a boil. Reduce heat. Simmer, covered, for 20 minutes. Add apricots; simmer another 15 minutes.
- Meanwhile, heat oil in a large frying pan over medium heat. Add onion and peppers. Sauté 5 minutes or until just softened. Add tomatoes, spices and salt. Cover and reduce heat to low. Simmer 8 to 10 minutes.
- Then, stir vegetable mixture into cooked lentils; simmer 10 minutes to blend flavours. Cool 30 minutes, then cover and refrigerate 1 hour or up to 2 days. When ready to serve, divide cantaloupe balls among chilled serving bowls; garnish with chopped parsley.
