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Armenian Lentil Soup

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Recipe

 

Yield

6 servings

Prep

30 min

Cook

70 min

Ready

100 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 ½ cups lentils
dried
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6 cups vegetable stock cubes
or water
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½ cup apricots
dried, chopped
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1 cup onions
chopped
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2 cups eggplant
cubed
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1 ½ cup tomatoes
chopped
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1 each green bell peppers
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¼ teaspoon cinnamon
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¼ teaspoon allspice
ground
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¼ teaspoon cayenne pepper
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1 tablespoon paprika
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1 ½ teaspoons salt
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3 tablespoons parsley leaves
flat leaf, for garnish
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1 tablespoon mint leaves
chopped fresh, for garnish
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Ingredients

Amount Measure Ingredient Features
355 ml lentils
dried
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1.4 l vegetable stock cubes
or water
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118 ml apricots
dried, chopped
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237 ml onions
chopped
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473 ml eggplant
cubed
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355 ml tomatoes
chopped
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1 each green bell peppers
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1.3 ml cinnamon
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1.3 ml allspice
ground
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1.3 ml cayenne pepper
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15 ml paprika
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7.5 ml salt
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45 ml parsley leaves
flat leaf, for garnish
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15 ml mint leaves
chopped fresh, for garnish
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Directions

Cook lentils in a large soup or stock pot that has a cover.

Rinse lentils and bring to a boil in stock.

Reduce heat and simmer, covered for 20 minutes (Start preparing and cooking the veggies hwile this is simmering).

Add chopped apricots and simmer another 20 minutes.

Cook veggies in a big frying pan that can be covered.

Sauté onion in a bit of water or stock until translucent.

Add eggplant and about 4 tablespoons water.

Stir around and put cover on pan.

Cook on low temp til almost tender.

Add tomato, green pepper, cinnamon, allspice, cayenne, paprika and salt.

Stir.

Cook covered another 10 minutes or until tender.

Mix veggies into lentils and simmer, covered about 15 minutes.

Serve with parsley and mint. I stirred them into each individual bowl of soup so that I could store the unconsumed soup.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 152g (5.4 oz)
Amount per Serving
Calories 2075% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 2038mg 85%
Total Carbohydrate 12g 12%
Dietary Fiber 17g 66%
Sugars g
Protein 29g
Vitamin A 24% Vitamin C 48%
Calcium 6% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 

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