ARMENIAN LENTIL STEW {WITH EGGPLANT & GOLDEN RAISINS}

Armenian Lentil Stew {with Eggplant & Golden Raisins} image

Provided by @MakeItYours

Number Of Ingredients 19

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1 cup dried red or brown lentils (or combination)
5 cups vegetable or chicken broth
1/2 cup golden raisins (or chopped dried apricots)
2 tablespoons olive oil
1/2 large onion (diced)
1 pound eggplant (peeled and diced 1/4-3/8")
28 ounces canned diced tomatoes (undrained)
1 whole bell pepper (red, green or yellow, diced)
3 cloves garlic (minced)
1 tablespoon packed brown sugar
2 teaspoons hot paprika (or regular paprika)
1-2 teaspoons kosher salt (or to taste)
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1 heaping teaspoon crushed dried mint leaves
1/2 teaspoon lemon zest
fresh mint or cilantro (chopped)
sour cream or plain Greek yogurt

Steps:

Rinse lentils and place in large sauce pan. Add broth and golden raisins (or chopped dried apricots) and bring to a boil over medium-high heat. Reduce heat, cover, and simmer for 20 minutes.
Heat olive oil in a Dutch oven or other heavy pan over medium heat until it begins to glisten, and then add chopped onions. Saute onions 5-7 minutes, until translucent.
Add eggplant, tomatoes, bell pepper, and garlic to onions. Reduce heat, cover, and simmer for 10 minutes.
Add lentil mixture and remaining Stew ingredients to vegetable mixture. Simmer until lentils are tender; about 30 minutes. Adjust seasonings to taste. If stew becomes too thick while cooking, add additional broth or water.
Garnish with fresh mint or cilantro and a dollop of sour cream or Greek yogurt. Serve as is, or over cooked bulgar or basmati rice.