Apricot Lentil Soup With Eggplant
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
8
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
- Combine lentils and 8 cups water and bring to a boil in large saucepan. Reduce heat and simmer, covered for 20 minutes.
- Add apricots. Simmer for 20 minutes.
- 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.
- Add tomatoes, bell peppers, cinnamon, allspice, red pepper, paprika and salt. Mix well and simmer for 10 minutes.
- Add tomato mixture to lentils and simmer, covered for 15 minutes.
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