Armenian Lentil Soup with Eggplant and Apricots

Step 1

Rinse lentils in a colander and place them in a large soup pot. Add the broth and the apricots and bring to a boil. Reduce heat to low, cover and let simmer for 20 minutes.

Step 2

While the lentils are simmering, heat olive oil in a large saucepan over medium heat (you need a pretty big pan here). Add the onions and sauté 4-5 minutes, or until the onions are translucent. Add all remaining ingredients except the herbs. Bring to a simmer, cover, and cook for 10 minutes.

Step 3

Add the vegetable mixture to the lentils and simmer for another 30 minutes, or until the lentils are tender. Taste for seasoning and adjust as necessary. Note that if the soup becomes too thick during the cooking process you can add more broth as needed.

Step 4

Ladle into bowls and serve plain or with chopped parsley, cilantro or mint for garnish. You could also try adding a dollop of Greek yogurt to cool down the spice a bit.