Armenian lentil soup

Yield: 8 Servings

Measure Ingredient
1 cup Chopped onion
½ cup Sliced carrots
½ cup Sliced celery
3 cups Peeled; cubed eggplant
1 cup Diced green pepper (up to)
6 Cloves garlic; minced
6 cups Stock (I use chicken)
1½ cup Lentils
1½ cup Chopped tomato
4 ounces Dried apricots; sliced (yes!)
¼ teaspoon Cinnamon
¼ teaspoon Allspice
¼ teaspoon Cayenne
1 tablespoon Paprika
1½ teaspoon Salt
3 tablespoons Parsley
1 tablespoon Mint

This recipe was given to me by a chef from the Culinary Institute of America (CIA). It may seem strange, but try it--it's one of the most delightful items in my collection! Saute onion, carrots, celery, eggplant, green pepper and garlic in oil until lightly browned. Add remaining ingredients except parsley and mint and simmer until lentils are tender. Add parsley and mint. Adjust seasonings to your taste. Bon Appetit! REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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