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.