Instructions: Lentil soup with a sweet-tangy twist. This is great with a warm piece of black bread slathered with creamy butter.

1 Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes.

2 Add tomatoes, cumin, thyme, and salt and pepper to taste, and simmer 10 minutes more.

3 Add lemon juice. Puree 1/2 of the soup in a blender, then return to the pot.

Serve.

Makes 6 -8 servings

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