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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A century has passed since Latta University closed its doors, and generations have come and gone from the Raleigh neighborhood where it once stood. In North Carolina, history is all around us — even when evidence of the past has all but vanished.
Gather, sip, eat, and celebrate what North Carolina has to offer this month.
Our editor in chief reflects on a very special valentine that stood the test of time.
Our State and Well•Spring present a series of talks with Dr. Elliot Engel.
