Friday, November 20th 2009

Lentil Soup

1 cup Chopped onion
½ cup Sliced carrots
½ cup Sliced celery
1 cup Diced green pepper
3 cups Peeled; cubed eggplant
6 Cloves garlic; minced
6 cups chicken stock
1½ cup Lentils
1½ cup Chopped tomato
4 ounces Dried apricots; sliced
¼ teaspoon Cinnamon
¼ teaspoon Allspice
¼ teaspoon Cayenne
1 tablespoon Paprika
1½ teaspoon Salt
3 tablespoons Parsley
1 tablespoon Mint

Saute onion, carrots, celery, eggplant, green pepper and garlic in oil until lightly browned. Add remaining ingredients except parsley and mint and simmer until lentils are tender. Add parsley and mint before serving