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ARMENIAN LENTIL SOUP
1 cup chopped onion 1/2 cup sliced carrots 1/2 cup sliced celery 3 cup peeled, cubed eggplant 1 cup diced green pepper 3-6 cloves garlic, minced
Saute in olive oil until lightly browned.
Add:
6 cup stock (I use chicken) 1 1/2 cup lentils 1 1/2 cup chopped tomato 4 oz. dried apricots, sliced (yes!) 1/4 tsp cinnamon 1/4 tsp allspice 1/4 tsp cayenne 1 tblsp paprika 1 1/2 tsp salt
Simmer until lentils are tender.
Finish with:
3 tblsp parsley 1 tblsp mint
Adjust seasonings to your taste.
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