This is one of my favorite soups. It haves the true Southern Mediterranean flavor!

Armenian Lentil Soup

Part 1:
3 cups peeled, cubed eggplant
1 cup diced green pepper
1 cup chopped onion
1/2 cup sliced carrots
1/2 cup sliced celery
6 cloves garlic, minced

Part 2:
6 cups stock (I use chicken)
1 1/2 cups lentils
1 1/2 cups chopped tomato
4 oz dried apricots, sliced (yes!) (I do not use the dried apricots)
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp cayenne
1 tbsp paprika
1 1/2 tsp salt

Finish with:
3 tbsp parsley
1 tbsp mint

Saute Part 1 in olive oil until lightly browned.

Add Part 2. Simmer until lentils are tender.

Adjust seasonings to your taste and Garnish.