2 tablespoons olive or coconut oil
1 medium yellow onion, chopped
2 cloves garlic, minced
½ cup halved dried apricots
1 ½ cups red lentils, picked through and rinsed
5 cups vegetable or chicken stock
3 Roma tomatoes, seeded and chopped
½ teaspoon ground cumin
½ teaspoon dried thyme
½ teaspoon salt, or to taste Freshly ground black pepper, to taste
1 can (15 ounces) chickpeas, rinsed and drained
Heat the oil in a large soup pot. Add the onion, garlic, and apricots and cook for about 7 minutes over medium heat until the onions begin to turn translucent. Stir occasionally to prevent sticking.
Add the lentils and stock. Cover, bring to a boil, and then reduce the heat and simmer for 30 minutes.
Stir in the tomatoes, cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes. Puree half of the stew in a blender or in a food processor (or use an immersion blender) and then return it to the pot. Add the chickpeas, cooking the stew until heated through, about 5 minutes. Serve hot.
Notes: You may need to add extra broth or water after pureeing to thin it out to the consistency you want. You may need to adjust the seasonings as well.
Recipe from: Color Me Vegan by Collen Patrick Goudreau