Lentil Soup with Prunes and Apricots

With the Fall weather upon us here in Southwestern Ontario, I've been inspired to make more warming soups of late. This sweet and sour soup is adapted from a unique little cookbook entitled Small Bites. Once the chopping is done, it simply simmers on the stove top, allowing you time to prepare the rest of your meal. I served it with Polenta and Mushroom Ragout. It's a fairly thick soup, especially if you serve it the next day, so feel free to add more stock to suit your tastes. If you are not using vegetable stock, increase the amount of salt and add a few teaspoons of celery seed. If desired, garnish with pomegranate seeds.

Lentil Soup with Prunes and Apricots

3 tablespoons of olive oil
2 onions, chopped
2 carrots, finely chopped
2 - 3 garlic cloves, finely chopped
1 inch piece of ginger, grated
1/2 teaspoon of salt
1/2 teaspoon of freshly cracked black pepper
6 pitted prunes, roughly chopped
8 dried apricots, roughly chopped
1 heaping teaspoon of ground cumin
1 teaspoon of ground coriander
1/2 teaspoon of ground cardamom
1/4 teaspoon of ground cloves
2 cinnamon sticks
6 cups of vegetable stock
1/2 cup of red lentils
1 1/2 cups of green lentils
1/4 cup of yellow split peas
juice of 1 lemon
small handful of mint leaves, chopped
small handful of parsley, chopped

Heat the oil over medium-high heat in a large pot. Add the onions, carrots, ginger, garlic, salt and pepper, and saute for about 10 minutes, or until the vegetables are softened. Add the dried fruit, ground spices and cinnamon sticks. Saute for a few more minutes and then add the stock or water. Stir in the lentils, bring to a boil, and immediately reduce the heat to low. Simmer, covered, for about 1 hour or until the lentils are very soft. Stir occasionally.

Now add the fresh herbs and lemon juice and taste for seasoning. Puree a small portion of the soup if desired. Serve hot, and garnish with some parsley. This recipe yields 6 - 8 servings and can be frozen if desired.