Apricot Lentil Soup With Eggplant |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I found this in an old cookbook, and it's a great soup for the fall! It smells a bit Christmassy when cooking (I think it's the cinnamon) but there's a bit of heat there when you eat it! Ingredients:
1 1/2 cups brown lentils |
8 cups water |
1 1/2 cups dried apricots |
1 medium onion, chopped |
3 tablespoons olive oil |
1 medium eggplant, chopped |
4 tablespoons water (may need a little more) |
3 medium tomatoes, chopped |
1 small green bell pepper, chopped |
1 small red bell pepper, chopped |
1/4 teaspoon cinnamon |
1/4 teaspoon allspice |
1/2 teaspoon crushed red pepper flakes |
1 tablespoon paprika |
1 teaspoon salt |
Directions:
1. Combine lentils and 8 cups water and bring to a boil in large saucepan. Reduce heat and simmer, covered for 20 minutes.
2. Add apricots. Simmer for 20 minutes.
3. In a separate pan, saute onion in olive oil until light brown. Add eggplant and 4 tablespoons water, to prevent sticking. Cook for 10 minutes or until eggplant is tender, stirring frequently.
4. Add tomatoes, bell peppers, cinnamon, allspice, red pepper, paprika and salt. Mix well and simmer for 10 minutes.
5. Add tomato mixture to lentils and simmer, covered for 15 minutes.
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