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Armenian Lentil Soup

 

143

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

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

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

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Nutrition Facts

Serving Size 152g (5.4 oz)
Amount per Serving
Calories 2075% of calories 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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