Armenian Lentil Soup

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.