Armenian Lentil Soup
From New Recipes From Moosewood Restaurant (1987)

This soup is a terrific way to contend with loads of summer produce and it freezes beautifully. But I really only have two words to describe this dish: So Good!

Serves 6

1 1/2 cups dried lentils
6 cups vegetable stock or water
1/2 cup chopped dried apricots
3-5 tablespoons vegetable oil (unnecessary in my view)
1 cup chopped onions
2-3 cups cubed eggplant
1 1/2 cups chopped tomatoes, fresh or canned
1 green pepper, chopped
1/4 -1/2 teaspoon cinnamon
1/4-1/2 teaspoon ground allspice
1/4 teaspoon cayenne or crushed red pepper
1 tablespoon paprika
1 1/2 tespoons salt
3 tablesppons chopped fresh parsley
1 tablespoon chopped fresh mint

Rinse the lentils, and then 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, saute the onions in the oil until translucent, then add the eggplant and 4 or 5 tablesppons of water. Cook covered on medium heat, stirring occasionally, 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 vegetables 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.

1 two-cup serving is worth 3 Weight Watcher points if you leave out the oil.