APRICOT LENTIL SOUP WITH EGGPLANT

Apricot Lentil Soup With Eggplant image

Provided by filaughn

Categories Lentil

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

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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

Steps:

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.

Nutrition Facts : Calories 268.5, Fat 6, SaturatedFat 0.8, Sodium 308.3, Carbohydrate 45.5, Fiber 16.6, Sugar 17.9, Protein 11.7