1 tsp. extra virgin olive oil3-5 sm. Eatwell carrots, peeled & chopped 2 fresh onions, diced 1 tsp. ground cumin 1 c. red lentils, rinsed 3+ c. water salt 4 oz. dried peaches*, chopped (the amt. in this week’s box)

Heat oil in your soup pot over med. heat, then stir in onions & carrots. Sauté for about 10 mins. Add cumin & stir well. Decrease heat, cover, & let the vegetables sweat for 10 mins. Add lentils & pour in enough of the water to cover. Bring to a simmer, then reduce heat to med-low & cook for 20 mins, or until lentils & carrots are tender. Add more water as needed as the lentils soften & expand. Remove from heat, stir in dried peaches (or apricots) & any remaining water. Season with salt. Use an immersion blender to puree until smooth; alternatively, working in batches, purée in a regular blender until smooth. Take care not to over-salt this soup. The right amount will bring out the flavor of the peaches/apricots but leave the onions in the background. Serve hot. Serves 2-4.

*the recipe was originally called “Armenian Apricot Soup” and called for dried apricots.

Adapted from www.101cookbooks.com, originally from The Soup Peddler's Slow & Difficult Soups by David Ansel