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Armenian Lentil Soup

Jo Robinson
  • 90 minutes
  • Serves 6

INGREDIENTS

1

‑2 medium garlic cloves

1 cup

dried lentils, preferably black, green (French), or red

4

‑5 cups low-sodium vegetable or meat broth

1/2 cup

coarsely chopped dried apricots

3 tbsp

extra virgin olive oil, preferably unfiltered

1/2 cup

chopped pungent red or yellow onion

1

red, green, yellow, or orange bell pepper, cut into 1/2‑inch dice

3 1/2 cups

chopped fresh tomatoes, with their seeds, or 1 28‑ounce can diced tomatoes, undrained

1

medium unpeeled eggplant, cut into 1/2‑inch cubes

1 tbsp

dark brown sugar, firmly packed

1 tbsp

vinegar

1/2 tsp

ground cinnamon

1/4 tsp

ground allspice or ground cloves

1/4 tsp

cayenne pepper, or more or less to taste

1 tsp

salt, or more or less to taste

4 tbsp

chopped Italian (flat-leaf) parsley or chopped fresh mint for garnish