Armenian Lentil Soup

This lentil soup recipe has been a favorite of ours for years. The cookbook describes it as "healthful and exotic". Right now is a great time to make it, as many of the vegetables are in season. We used tomatoes and mint from our garden.

Armenian Lentil Soup
(by The Moosewood Collective, from New Recipes from the Moosewood Restaurant)

1 1/2 cups dried lentils
6 cups vegetable stock or water
1/2 cup chopped dried apricots

3 to 4 tablespoons vegetable oil
1 cup chopped onions
2 to 3 cups cubed eggplant
1 1/2 cups chopped tomatoes, fresh or canned
1 green pepper, chopped

1/4 teaspoon cinnamon
1/4 teaspoon allspice (or another 1/4 tsp cinnamon, if preferred)
1/4 teaspoon cayenne or crushed red pepper
1 tablespoon paprika
1 1/2 teaspoons salt
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint

Rinse the lentils, and then bring them to a boil in the stock or water. Reduce the heat and simmer covered for 20 minutes. Add the chopped apricots and simmer covered for another 20 minutes.

Meanwhile, saute the onions in the oil until translucent, then add the egplant and 4 or 5 tablespoons of water. Cook covered on medium heat, stirring occasionally, until the eggplant is almost tender. Add the remaining vegetables, dried spices, and salt. Cover and cook until tender, about 10 minutes.

Stir the sauteed vegetables into the cooked lentil-apricot mixture and simmer for 15 minutes. Add the parsley and mint and serve.

'This soup is perfect with dark bread, sharp cheese, and a crisp salad.'