Yield: 6 servings.
3 tablespoons olive oil
1 large sweet onion, chopped (1½ cups)
2 cloves garlic, minced
2 stalks celery, diced
3 Granny Smith apples, peeled and chopped
1½ cups red lentils
5 cups chicken stock
1 teaspoon ground cumin
1 teaspoon dried thyme
2 tablespoons brown sugar
1 teaspoon salt
Ground black pepper to taste
2 tablespoons fresh lemon juice
In stockpot or Dutch oven, sauté onion, garlic, celery, and apples in olive oil for about 10 minutes. Add lentils and chicken stock. Bring to a boil, then reduce heat and simmer 30 minutes, uncovered.
Stir in cumin, thyme, brown sugar, and salt. Add pepper to taste. Simmer for 10 minutes, covered.
Stir in lemon juice. Puree ½ of the soup in a blender, then return to the pot. Serve hot.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
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