Apricot Lentil Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 large onion, sliced vertically
4 garlic cloves, minced
1/3 cup dried apricot, diced
1/2 teaspoon ground cumin
1/4 teaspoon grated nutmeg
1 tablespoon chopped fresh oregano (may use 1 tsp. dried)
1 tablespoon chopped fresh thyme (may use 1 tsp. dried)
4 cups vegetable stock
1 (14 ounce) can crushed tomatoes, undrained
1 (14 ounce) can diced tomatoes, undrained
1 1/2 cups red lentils, picked over, rinsed, and drained

Preparation

Heat oil in soup pot over medium low heat. Add onion and garlic; saute till onion is just turning translucent and golden.
Add apricots and cook, stirring constantly (do not let them burn!) till softened and shiny and just beginning to brown, about 4 minutes.
Add cumin, nutmeg, oregano, and thyme and cook, stirring, a minute or so (until spices are evenly distributed and fragrant).
Add stock, tomatoes, and lentils; stir till well combined. Bring to a boil, reduce flame and simmer for 40 minutes (till lentils are very tender).
Just before serving, puree soup (an immersion blender works best). Garnish each serving with a lemon wedge, a dollop of sour cream, and a sprig of thyme, if desired.