Armenian Lentil Soup

• 1 1/2 cups lentils dried
• 6 cups vegetable stock cubes or water
• 1/2 cup apricots dried, chopped
• 1 cup onions chopped
• 2 cups eggplant cubed
• 1 1/2 cup tomatoes chopped
• 1 each green bell peppers
• 1/4 teaspoon cinnamon
• 1/4 teaspoon allspice ground
• 1/4 teaspoon cayenne pepper
• 1 tablespoon paprika
• 1 1/2 teaspoons salt
• 3 tablespoons parsley leaves flat leaf, for garnish
• 1 tablespoon mint leaves chopped fresh, for garnish

1. Cook lentils in a large soup or stock pot that has a cover.
2. Rinse lentils and bring to a boil in stock.
3. Reduce heat and simmer, covered for 20 minutes (Start preparing and cooking the veggies hwile this is simmering).
4. Add chopped apricots and simmer another 20 minutes.
5. Cook veggies in a big frying pan that can be covered.
6. Saute onion in a bit of water or stock until translucent.
7. Add eggplant and about 4 tablespoons water.
8. Stir around and put cover on pan.
9. Cook on low temp til almost tender.
10. Add tomato, green pepper, cinnamon, allspice, cayenne, paprika and salt.
11. Stir.
12. Cook covered another 10 minutes or until tender.
13. Mix veggies into lentils and simmer, covered about 15 minutes.
14. Serve with parsley and mint.
15. I stirred them into each individual bowl of soup so that I could store the unconsumed soup.

lentils dried, vegetable stock cubes, apricots dried, onions, eggplant cubed, tomatoes, green bell peppers, cinnamon, allspice ground, cayenne pepper, paprika, salt, parsley, mint

Taken from recipeland.com/recipe/v/armenian-lentil-soup-44705 (may not work)