Armenian Lentil Soup

• 12 medium garlic cloves
• 1 cup dried lentils, preferably black, green (French), or red
• 45 cups low-sodium vegetable or meat broth
• 1/2 cup coarsely chopped dried apricots
• 3 tablespoons extra virgin olive oil, preferably unfiltered
• 1/2 cup chopped pungent red or yellow onion
• 1 red, green, yellow, or orange bell pepper, cut into 1/2inch dice
• 3 1/2 cups chopped fresh tomatoes, with their seeds, or 1 28ounce can diced tomatoes, undrained
• 1 medium unpeeled eggplant, cut into 1/2inch cubes
• 1 tablespoon dark brown sugar, firmly packed
• 1 tablespoon vinegar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice or ground cloves
• 1/4 teaspoon cayenne pepper, or more or less to taste
• 1 teaspoon salt, or more or less to taste
• 4 tablespoons chopped Italian (flat-leaf) parsley or chopped fresh mint for garnish

1. Push the garlic through a garlic press and set aside. Rinse the lentils and put them in a large pot. Add 4 cups broth and the apricots, bring to a boil, then cover and reduce the heat to low. Simmer while you prepare the remaining ingredients, about 20 minutes.
2. Heat the olive oil in a large saucepan over medium heat. Add the chopped onions and saute 4-5 minutes, or until the onions are translucent. Add all remaining ingredients except the herbs. Bring to a simmer, cover, and cook for 10 minutes.
3. Add the vegetable mixture to the lentils and simmer for another 30 minutes, or until the lentils are tender. Adjust the seasonings. If the soup is too thick, add more broth. Ladle the soup into large bowls, garnish with the chopped herbs, and serve.

garlic, dried lentils, apricots, extra virgin olive oil, pungent red, red, fresh tomatoes, eggplant, brown sugar, vinegar, ground cinnamon, ground allspice, cayenne pepper, salt, italian

Taken from www.epicurious.com/recipes/food/views/armenian-lentil-soup-51173600 (may not work)