Ingredients Edit

Directions Edit

  1. Put lentils and vegetable stock into a large saucepan, and bring to a boil over medium heat.
  2. Reduce heat to medium-low, cover pan and continue cooking for about 15 minutes more, or until lentils are tender.
  3. Remove from heat, and set aside.
  4. Put 1 cup cooked lentils, carrot juice, yogurt, apricots, cumin, garlic powder, onion powder, salt and pepper into a blender or food processor, and process until smooth.
  5. Pour mixture back into pan, and reheat for 3 to 4 minutes.
  6. To serve, ladle about 1¼ cups soup into individual bowls, and garnish with cashews, if using, cilantro leaves and apricots.

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