Red lentil soup with apricots and honey

Ingredients for 4 servings:

• 8 apricot(s), dried, unsulphured
• 1 m.-sized onion(s)
• 1 tbsp oil
• 1 liter vegetable broth
• 200 g lentils, red
• Salt
• Vinegar, e.g. apple cider vinegar
• 2 tbsp honey
• 2 tbsp crème fraîche
• ½ bunch parsley, flat
• 1 organic lemon(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Soak the apricots in a little water. Peel and dice the onion, then sauté in hot oil. Deglaze with the vegetable stock and bring to a boil. Add the lentils and cook over low heat for 15 minutes. Then puree and season with salt, vinegar, and honey. Wash the parsley, reserving a few leaves for garnish, and finely chop the rest and add to the soup. Stir in the crème fraîche. Wash the lemon in hot water and scrape off the zest with a zester. Squeeze out the juice and add a little lemon juice to the soup, if desired. Briefly drain the apricots and cut into fine strips. Arrange on plates, pour the hot soup over the top, and garnish with the parsley leaves and lemon zest.