Recipes
Armenian Lentil Soup
New Recipes from Moosewood Restaurant
Serves 6
1 1/2 cups dried lentils
6 cups Vegetables stock or water
1/2 cup chopped dried apricots (4 ounces)
3-4 Tbsp vegetable oil
1 cup chopped onions
2-3 cups cubed eggplant
1 1/2 cups chopped tomates fresh or canned
1 green pepper, chopped
1/4 tsp cinnamon
1/4 tsp ground allspice (or another 1/4 tsp cinnamon, if preferred)
1/4 tsp cayenne or crushed red pepper
1 Tbsp paprika
1 1/2 tsp salt
3 Tbsp chopped fresh parsley
1 Tbsp chopped fresh mint
Rinse the lentils and 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 sautee the onions in the oil until translucent. Then add the eggplant and 4 or 5 Tbsps of water. Cook covered on medium heat, stirring occassionally, 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 vegetable into the cooked lentil apricot mixture and simmer for 15 minutes. Add the parsley and mint and serve.
Armenian Lentil soup is perfect with dark bread, sharp cheese and a crisp salad.