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Armenian Lentil Soup


1 cup onion, chopped
cup carrots, sliced
cup celery, sliced
3 cups eggplant, peeled, cubed
1 cup green pepper, diced
3 clove garlic, minced
6 cups chicken stock
1 cups lentils
1 cups tomato, chopped
4 oz apricots, dried and sliced
teaspoon allspice
teaspoon cayenne
1 teaspoons salt
3 tablespoons parsley
1 tablespoon mint


Serves: 8


Sauté vegetables in olive oil. Add the rest, except parsley and mint. Simmer until lentils are tender, Add the rest. Adjust seasonings to your taste.

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