FBD

Armenian Lentil Soup

MediterraneanVegetarianEasy50 minBy Northstar

Ingredients

Servings
4
  • 2 tbsp olive oil
  • 1 cup onion, chopped
  • 0.5 cup carrots, sliced
  • 0.5 cup celery, sliced
  • 3 cup eggplant, peeled and cubed
  • 1 cup green bell pepper, diced
  • 4 clove garlic, minced
  • 6 cup vegetable or chicken stock
  • 1 0.5 cup dried lentils
  • 1 0.5 cup fresh or canned tomatoes, chopped
  • 4 oz dried apricots, sliced
  • 0.3 tsp ground cinnamon
  • 0.3 tsp ground allspice
  • 0.3 tsp cayenne pepper
  • 1 tbsp paprika
  • 1 0.5 tsp salt
  • 3 tbsp fresh parsley, chopped
  • 1 tbsp fresh mint, chopped

Instructions

  1. 1

    In a large pot, sauté onion, carrots, celery, eggplant, green pepper and garlic in olive oil over medium heat until lightly browned.

  2. 2

    Add stock, lentils, tomatoes, apricots, cinnamon, allspice, cayenne, paprika and salt.

  3. 3

    Bring to a boil, then reduce heat and simmer until lentils are very tender, about 30 to 40 minutes.

  4. 4

    Stir in parsley and mint. Adjust seasonings to taste.

  5. 5

    Serve hot as a hearty soup with crusty bread.

Tags

soup